| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Bread, Diabetic, Low fat |
12 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 8 |
oz |
Fat-free cottage cheese |
| 1/4 |
c |
Vegetable oil |
| 2 |
ts |
Honey |
| 1 |
ts |
Salt |
| 1 |
pk |
(1/4 ounce) active dry yeast |
| 1/2 |
c |
Warm water; (110 to 115 degrees) |
| 1/4 |
c |
Wheat germ |
| 2 3/4 |
|
All-purpose flour; (to 3 1/4 c) |
| 3 |
tb |
Chopped fresh or dried chives |
| 1 |
|
Egg; beaten |
| 1 |
sm |
Onion; finely chopped |
INSTRUCTIONS
TOPPING
In a mixing bowl combine the egg, cottage cheese, oil, honey and salt.
Dissolve yeast in warm water; add to egg mixture. Add wheat germ and 1-1/2
cups flour. Mix on medium speed for 3 minutes. Add chives and enough
remaining flour to form a soft dough. Turn onto a floured board; knead
until smooth and elastic, about 10 minutes. Place in a bowl coated with
nonstick cooking spray, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour. Punch dough down; roll out to
3/4-in. thickness. Cut with a 3-in. round cutter. Place on baking sheets
coated with nonstick cooking spray. Cover and let rise until doubled, about
45 minutes. Brush tops with egg and sprinkle with onion. Bake at 350
degrees for 15-20 minutes or until golden brown. Yield: 1 dozen. Exchanges:
2 Starch, 1 Fat. Nutritional Information: Serving Size: 1 roll Calories:
205 Sodium: 270 mg Cholesterol: 35 mg Carbohydrate: 29 gm Protein: 8 gm
Fat: 6 gm
Recipe by: Down-Home Diabetic Cookbook
Posted to Digest eat-lf.v097.n329 by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Dec 28, 1997
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