| 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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