Mimi's French-Toasted Cottage Cheese Sandwich
Yield
2 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bread
your favorite |
|
| 2 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 2 | pinch |
salt
|
*
|
| 5 | tablespoons |
cottage cheese
well drained |
|
| 1 | pinch |
cinnamon
|
*
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| garnishes | |||
| 1 | x |
cinnamon sugar
|
* |
| 1 | x |
sour cream
reg or low fat |
*
|
| 1 | x |
strawberries
cut up |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bread
your favorite |
|
| 2 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 2 | pinch |
salt
|
*
|
| 75 | ml |
cottage cheese
well drained |
|
| 1 | pinch |
cinnamon
|
*
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| garnishes | |||
| 1 | x |
cinnamon sugar
|
* |
| 1 | x |
sour cream
reg or low fat |
*
|
| 1 | x |
strawberries
cut up |
*
|
Directions
- Cut each slice of bread in half. Beat eggs with milk and pinch of salt.
In separate bowl, mash cheese until smooth with another pinch of salt, cinnamon, sugar, and vanilla, adjusting to taste.
Spread one-fourth of cheese filling evenly over four slices of bread.
Top with unspread slices of bread to form half-sandwiches.
- Gently dip and soak each sandwich in egg-milk mixture, turning Let excess drip off.
- Heat unsalted butter in 10- inch skillet, and when hot but not brown, add sandwiches. Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden. Turn and brown second side over low heat. If sandwiches fry too quickly, filling will not be warm.
- Serve immediately, allowing 2 halves to each portion. Sprinkle with cinnamon-sugar and top with sour cream and strawberries, or pass all at the table.
