| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | French | Breads, Breakfast, Prodigy, Dec., Fatfree | 4 | Servings |
INGREDIENTS
| 2/3 | c | Cottage cheese, lowfat |
| 1/4 | c | Skim milk |
| 2 | tb | Sugar |
| 1 | lg | Egg white |
| 1/2 | ts | Vanilla extract |
| 4 | sl | Whole grain bread |
INSTRUCTIONS
: Perheat the oven to 425. In a food proscessor or blender, whirl the cottage cheese, milk, sugar, egg, egg white, & vanilla for about 1 minute or until smooth. Transfer the mixture to a shallow dish, place the bread in it, and let stand for 10 minutes. Turn the bread over and let stand another 10 minutes. Meanwhile, grease a baking sheet & place it in the perheated oven for 7 minutes. : Remove the baking sheet from the oven, place the bread on it, and bake for 6 minutes. Turn the bread over & bake 5 to 6 minutes. Turn the bread & bake 5 to 6 minutes longer or until golden brown. : Cal 149, fat 3g, sodium 369mg, cholesterol 55mg, Cal from fat 18% From: Readers Digest Live Longer Cookbook : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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