Blintz Sandwich

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,