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Name: Blintz Sandwich
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 12 sl Challah or whole wheat bread

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INGREDIENTS

12 sl Challah or whole wheat bread

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 1 1/2 c Nonfat small-curd cottage -cheese 2 tb Nonfat whipped cream cheese 1 tb Sugar or sugar- free apricot -preservesMMMMM---------------------------BATTER-------------------------------- 1/2 c Egg substitute beaten with: 1 Extra large egg white OR: 6 Extra large egg whites 2/3 c Nonfat evaporated milk 1 tb Frozen unsweetened apple -juice concentrate 1 ts Pure vanilla extract 1/2 ts Ground cinnamon; optionalMMMMM------------------CONFECTIONERS SUGAR OR----------------------- Nonfat sour cream or nonfat -plain yogurt; for garnish 1. Blend the filling ingredients. 2. Spread about 1/4 cup filling on each of 6 slices of bread and top with the remaining slices. 3. Combine the batter ingredients in a shallow dish. 4. Dip the sandwiches into the batter on both sides. 5. Brown on both sides in a nonstick griddle coated with cooking spray. 6. Cut the sandwiches in half diagonally. If desired, sprinkle lightly with confectioners sugar or a dollop of nonfat sour cream or yogurt. Variation: Bake the batter coated sandwiches in a preheated waffle iron coated with cooking spray. The resulting product looks pretty and has a crunch to it. Harriet Roths Deliciously Healthy Jewish Cooking Dutton/ The Penguin Group NY 1996 ISBN 0-525-93931-8 Recipe by: Harriet Roths Deliciously Healthy Jewish Cooking p. 228 Posted to JEWISH-FOOD digest by Linda Shapiro on Dec 15, 1998,

NOTES

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Blintz Sandwich

12 sl Challah or whole wheat bread

MMMMM--------------------------FILLING-------------------------------  1 1/2 c  Nonfat small-curd cottage           -cheese      2 tb Nonfat whipped cream cheese      1 tb Sugar or sugar- free apricot           -preservesMMMMM---------------------------BATTER--------------------------------    1/2 c  Egg substitute beaten with:      1    Extra large egg white OR:      6    Extra large egg whites    2/3 c  Nonfat evaporated milk      1 tb Frozen unsweetened apple           -juice concentrate      1 ts Pure vanilla extract    1/2 ts Ground cinnamon; optionalMMMMM------------------CONFECTIONERS SUGAR OR-----------------------           Nonfat sour cream or nonfat           -plain yogurt; for garnish   1. Blend the filling ingredients.    2. Spread about 1/4 cup filling on each of 6 slices of bread and top  with the remaining slices.    3. Combine the batter ingredients in a shallow dish.    4. Dip the sandwiches into the batter on both sides.    5. Brown on both sides in a nonstick griddle coated with cooking  spray.    6. Cut the sandwiches in half diagonally. If desired, sprinkle  lightly with confectioners sugar or a dollop of nonfat sour cream or  yogurt.    Variation: Bake the batter coated sandwiches in a preheated waffle  iron coated with cooking spray. The resulting product looks pretty  and has a crunch to it.    Harriet Roths Deliciously Healthy Jewish Cooking Dutton/ The Penguin  Group NY 1996 ISBN 0-525-93931-8    Recipe by: Harriet Roths Deliciously Healthy Jewish Cooking p. 228    Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on  Dec 15, 1998,

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.