Monday, November 9, 2009

Cottage Cheese Pie aka Souffle

From Rebecca Hertzman

Serves 8

1 1/2 C milk
1 1/2 lb cottage cheese
3 eggs
3/4 C flour (or matzo meal, for Passover)
3 T sour cream or plain vanilla yogurt
4 T melted margarine
4 T sugar (or Splenda)
1-2 tsp vanilla
1/8 - 1/4 t cinnamon

additional cinnamon to sprinkle on top

1. Preheat oven to 375F; grease and lightly flour 9"x13" pan.
2. Mix all ingredients together (beat or whisk or stir lightly)
3. Place in pan, sprinkle top with more cinnamon, and cook 1 hr 10 minutes or until golden brown on top.

Notes: As main dish, this is like a blintz without the crepe and can be low-fat and low-cal if you use nonfat milk, nonfat cottage cheese, nonfat yogurt, and lowfat margarine. Works equally well as lowfat or regular (good meal for toddlers if you use full-fat options). If you use sour cream, you may want to use a little extra vanilla to avoid a mildly sour taste.

(Note: tastes really good with apple sauce)

Nutrition Info:
Calories 200 Sodium 400 mg
Total Fat 9 g Potassium 0 mg
Saturated 0 g Total Carbs 15 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 7 g
Trans 0 g Protein 15 g
Cholesterol 110 mg

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