| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Blintzes, Brunch |
6 |
servings |
INGREDIENTS
| 12 |
sl |
Challah or whole wheat bread |
| 1 1/2 |
c |
Nonfat small-curd cottage cheese |
| 2 |
tb |
Nonfat whipped cream cheese |
| 1 |
tb |
Sugar or sugar- free apricot preserves |
| 1/2 |
c |
Egg substitute beaten with: |
| 1 |
|
Extra large egg white OR: |
| 6 |
|
Extra large egg whites |
| 2/3 |
c |
Nonfat evaporated milk |
| 1 |
tb |
Frozen unsweetened apple juice concentrate |
| 1 |
ts |
Pure vanilla extract |
| 1/2 |
ts |
Ground cinnamon; optional |
|
|
Nonfat sour cream or nonfat plain yogurt; for garnish |
INSTRUCTIONS
FILLING
BATTER
CONFECTIONERS' SUGAR OR
1. Blend the filling ingredients.
2. Spread about 1/4 cup filling on each of 6 slices of bread and top
with the remaining slices.
3. Combine the batter ingredients in a shallow dish.
4. Dip the sandwiches into the batter on both sides.
5. Brown on both sides in a nonstick griddle coated with cooking
spray.
6. Cut the sandwiches in half diagonally. If desired, sprinkle
lightly with confectioners' sugar or a dollop of nonfat sour cream or
yogurt.
Variation: Bake the batter coated sandwiches in a preheated waffle
iron coated with cooking spray. The resulting product looks pretty
and has a crunch to it.
Harriet Roth's Deliciously Healthy Jewish Cooking Dutton/ The Penguin
Group NY 1996 ISBN 0-525-93931-8
Recipe by: Harriet Roth's Deliciously Healthy Jewish Cooking p. 228
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on
Dec 15, 1998, converted by MM_Buster v2.0l.
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