2/3 cup cottage cheese, lowfat
1/4 cup skim milk
2 tbsp sugar
1 large egg white
1/2 tsp vanilla extract
4 slice whole grain bread
Directions
: Perheat the oven to 425. In a food proscessor or blender,
whirl the cottage cheese, milk, sugar, egg, egg white, & vanilla for
about 1 minute or until smooth. Transfer the mixture to a shallow
dish, place the bread in it, and let stand for 10 minutes. Turn the
bread over and let stand another 10 minutes. Meanwhile, grease a
baking sheet & place it in the perheated oven for 7 minutes.
: Remove the baking sheet from the oven, place the bread on it,
and bake for 6 minutes. Turn the bread over & bake 5 to 6 minutes.
Turn the bread & bake 5 to 6 minutes longer or until golden brown.
: Cal 149, fat 3g, sodium 369mg, cholesterol 55mg, Cal from fat 18%
From: Readers Digest Live Longer Cookbook
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
Servings: 4 servings
Baked French Toast (Ovo Lacto) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French
The History of Recipes
It is quite possible to track the history of recipes far back into antiquity, in fact as far back into history as early Egypt, and potentially, even further back. In practice though, generally, these old records were just basic pictorial instructions for preparing meals.
Interestingly, the most ancient recipe found, according to historians are some ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Closer to modern times, we find some books which appeared in the fourteenth century - one book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian curry that is popular today, but rather accounts of the types of food on the menues of the upper classes of the time. During the succeeding few centuries, the powerful and wealthy houses strove to serve the most exotic meals, and as a result the best chefs and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cook books are greatly in demand mostly as a result of increased literacy, people having increased leisure time and having more money. Like it or not, the introduction of TV gave us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Baked French Toast (Ovo Lacto) recipe.
