1 dee penrod
1 pk baking yeast
1/4 c warm, not hot, water
1 c lowfat cottage cheese
1 (small curd)
1 tablespoon sugar
1 tablespoon reduced-calorie
1 margarine
1 teaspoon dill seed, crushed
1 lightly
2 teasp minced fresh dill weed
1 teaspoon dried onion flakes
1/2 teaspoon salt
1/2 teaspoon baking powder
2 whole, smilin’ egg whites
2 to 2-1/4 cups whole wheat
1 flour
Dissolve yeast in warm water. Heat cottage cheese until lukewarm.
Remove from heat and add sugar, herbs, margarine, onion, salt, soda,
egg whites, and yeast/water. Mix. Add flour gradually to form a stiff
dough. Spray a 1-1/2 quart casserole dish with vegetable coating
spray. Turn dough into casserole dish and allow to rise in a warm
place for 30 to 40 minutes. (Should double in size.) Bake at 350~
for 40 to 45 minutes. Serve warm. YIELD: 16 slices (1 slice per
serving) Calories 82.40/ Protein 20%/ Carbohydrate 68%/ Fat 12%/
Sod-Mg 160.0 Exchanges: Bread 1.8/ Meat 0.5/ Fat 0.3
Yields
16 servings