| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Sourdough |
16 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fructose |
| 1/8 |
ts |
Salt |
| 2 |
c |
Sifted all-purpose flour |
| 2 |
tb |
Baking powder |
| 1 |
tb |
Various fresh herbs |
| 3/4 |
c |
Part-skim ricotta cheese |
| 2 |
tb |
Part-skim ricotta cheese |
| 1 1/2 |
tb |
Skim milk |
| 3 |
tb |
Commercial light sour cream |
| 1 |
|
Egg white |
| 2 |
tb |
Canola oil |
| 1/2 |
tb |
Vanilla |
|
5 |
minutes before cutting. |
INSTRUCTIONS
Preheat oven to 325'F. Combine fructose, salt, flour, baking powder
and herbs in medium mixing bowl. In separate bowl, mix remaining
ingredients. Create a well in the dry ingredients and pour the wet
ingredients in center of well. Mix until well blended. The dough will
be similar to biscuit dough.
On a lightly floured surface, form dough into a 14x2" loaf. Transfer
loaf to baking sheet sprayed with no-stick vegetable coating. Bake in
preheated oven for 20-25 minutes or until golden brown. Cool at least
Makes 16 1-slice servings, each containing approximately 100
calories, 15 grams carbohydrate, 3 grams fat, 3 milligrams
cholesterol, 3 grams protein and 277 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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