Stuffed Cottage Cheese Sandwiches
Yield
12 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | slices |
white bread
french bread, thin slices |
|
| 1 | cup |
cottage cheese
|
*
|
| 4 | large |
eggs
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
nutmeg
1 pouch |
*
|
| ⅔ | cup |
milk
|
|
| 4 | tablespoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | slices |
white bread
french bread, thin slices |
|
| 237 | ml |
cottage cheese
|
*
|
| 4 | large |
eggs
|
|
| 45 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
nutmeg
1 pouch |
*
|
| 158 | ml |
milk
|
|
| 6E+1 | ml |
butter, unsalted
|
|
Directions
Make 12 mini-sandwiches using French bread and cottage cheese.
Separate eggs, beat yolks with sugar until thick.
Add vanilla, grated nutmed, and milk.
Beat whites to soft peak with a pinch of salt and fold into yolk mixture.
Dip sandwiches into batter and brown on both sides in 4 to 6 tablespoons of unsalted butter.
