Yield: 16 Servings
Measure | Ingredient |
---|---|
\N \N | Dee Penrod |
1 pack | Baking yeast |
¼ cup | Warm, not hot, water |
1 cup | Lowfat cottage cheese |
\N \N | (small curd) |
1 \N | Tablespoon sugar |
1 \N | Tablespoon reduced-calorie |
\N \N | Margarine |
1 \N | Teaspoon dill seed, crushed |
\N \N | Lightly |
2 \N | Teasp minced fresh dill weed |
1 \N | Teaspoon dried onion flakes |
½ \N | Teaspoon salt |
½ \N | Teaspoon baking powder |
2 \N | Whole, smilin' egg whites |
2 \N | To 2-1/4 cups whole wheat |
\N \N | 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 1-½ 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 82⅖/ Protein 20%/ Carbohydrate 68%/ Fat 12%/ Sod-Mg 160.0 Exchanges: Bread 1⅘/ Meat ½/ Fat 0.3