Cottage cheese breakfast rolls
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs; slightly beaten | |
| 2 | tablespoons | Sugar |
| ¼ | teaspoon | Cinnamon |
| Nutmeg; dash | ||
| ⅓ | cup | Dry milk |
| ¼ | cup | Water |
| 1 | cup | Cottage cheese; lowfat, small curd |
| 1 | teaspoon | Vanilla |
| 1 | pack | Refridgerated cresent rolls; (8 per pkg.) |
| 1 | tablespoon | Margarine; melted |
| ½ | cup | Applesauce; unsweetened |
Directions
Preheat oven to 325 degrees. Combine all filling ingredients and place in an 8 x 8 inch baking dish coated with vegetable pan spray. Bake for 25 minutes. let cool. Place cresent rolls on cookie sheet; spread out into thin squares of dough. Brush with melted margarine. Spoon filling equally on rolls. Bring corners of dough together at center. Brush remaining margarine in top of rolls. Bake according to directions on cresent roll package. Cool. Top each roll with 1 tbsp. applesauce and serve.
Filling may be prepared the day before and refridgerated. Make rolls the next day.
NOTES : EXCHANGES: ½ lean meat, 1 bread, 1 fat, ½ fruit Recipe by: Angie Phillips
Posted to EAT-LF Digest by Angie Phillips <nbe@...> on Mar 06, 1998