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Dilly Casserole Bread
Minneapolis Heart Institute Foundation
1 packet active dry yeast or cake compressed yeast
¼ c. Warm Water
1 c. Low/No Fat Cottage Cheese, heated to lukewarm
2 Tbsp. Sugar
1 Tbsp. Minced Onion
1 Tbsp. Butter
2 tsp. Dill seed
1 tsp. Salt
¼ tsp. Baking Soda
1 Unbeaten Egg
1 1/4 c. all purpose flour, 1 1/4 c. whole wheat flour
Soften yeast in water. Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form stiff dough, beating well after each addition (for first addition, use low speed). Cover. Let rise in warm place (85-90 degrees) until light and doubled in size, 50-60 minutes. Stir down dough. Put into lightly greased, round, 8 inch, casserole dish and let rise for 30-40 minutes. Bake at 350 degrees for 40-50 minute until golden brown. Lightly brush with soft butter. Makes one round loaf.
16 servings, 1 slice per serving
Nutrition Information: 101 calories, 17 g carbohydrate, 5g protein, 1g fat, 14mg cholesterol, 236mg sodium, and 1g fiber
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Rosemary-And-Garlic Breadsticks
Minneapolis Heart Institute Foundation
1 Tbsp. olive oil
1 Tbsp. rosemary, chopped, fresh
¼ Tbsp. pepper
2 cloves garlic, minced
1-11 oz refrigerated soft breadstick dough
Olive oil spray
Heat oven to 350 degrees. Heat olive oil in a small nonstick skillet over medium heat until hot. Add rosemary, pepper, and garlic. Sauté for 1 minute. Remove from heat, and set aside.
Unroll breadstick dough (do not separate dough into breadsticks). Beginning in the center of dough, spread rosemary mixture to one short end of dough. Fold other half of dough over rosemary mixture, pinching end together to seal.
Cut dough along perforations to form 8 breadsticks. Twist each folded breadstick, and place on a baking sheet coated with cooking spray. Bake breadsticks for 15 minutes or until golden.
8 Servings
Nutrition Information: 125 calories, 4 g fat, 3 g protein, 19 g carbohydrate, 0 mg cholesterol, and 290 mg sodium
Cheese-Filled Banana Pancakes
Minneapolis Heart Institute Foundation
1 ½ cups sliced banana, divided
1/3 cup all-purpose flour
1/3 cup nonfat buttermilk
1 Tbsp. sugar
½ tsp. vanilla sugar
1 egg
1/3 cup light cream cheese
2 Tbsp. brown sugar
½ tsp. vanilla extract
Vegetable cooking spray
Combine ½ cup banana, flour, and next 4 ingredients in bowl and mix with an electric mixer until smooth. Pour batter into a bowl, cover and chill 15 minutes. Beat cream cheese and next 2 ingredients at medium speed until light and fluffy. Set aside. Spoon about ¼ cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancake when top is covered with bubbles and edges look cooked. Repeat with remaining batter to make 8 pancakes.
Place 1 pancake on each of two serving plates. Spread 1 tablespoon cheese mixture over each pancake and arrange 2 tablespoons sliced banana over each serving. Repeat procedure with remaining pancakes, cheese mixture, and banana, ending with banana.
2 Servings
Nutrition Information: 420 calories, 10 g fat, 12 g protein, 75 g carbohydrate, 110 mg cholesterol, 160 mg sodium
Garlic Cheese Biscuits
Minneapolis Heart Institute Foundation
2 cups low fat buttermilk baking mix
2/3 cup skim milk
½ cup cheddar cheese, lowfat, shredded
2 Tbsp
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