Recipe - Blintz Sandwich

12 sl Challah or whole wheat bread

FILLING
1 One half cup Nonfat smallcurd cottage
cheese
2 tablespoon Nonfat whipped cream cheese
1 tablespoon Sugar or sugar free apricot
preserves

BATTER
One half cup Egg substitute beaten with:
1 Extra large egg white OR:
6 Extra large egg whites
2/3 cup Nonfat evaporated milk
1 tablespoon Frozen unsweetened apple
juice concentrate
1 teaspoon Pure vanilla extract
One half teaspoon Ground cinnamon; optional

CONFECTIONERS' SUGAR OR
Nonfat sour cream or nonfat
plain yogurt; for garnish

1. Blend the filling ingredients.

2. Spread about One fourth 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 Roth's Deliciously Healthy Jewish Cooking Dutton/ The Penguin
Group NY 1996 ISBN 0525939318

Recipe by: Harriet Roth's Deliciously Healthy Jewish Cooking p. 228

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on
Dec 15, 1998, converted by MM_Buster v2.0l.