3 tbsp ricotta cheese, part-skim
1 tbsp egg substitute
1 tbsp cream cheese, light
1/2 tsp sugar, granulated
1/2 tsp cornstarch
1/2 tsp vanilla extract
2 slice bread, raisin lightly toasted
Directions
Preheat toaster oven to 350F. In small bowl combine all ingredients
except bread. Set bread on toaster-oven tray; spread half of the
cheese mixture on each slice on bread. Bake until cheese mixture is
puffed, about 5 minutes.
Weight Watcher Exchanges: 1 Protein, 2 Breads, 50 Optional Calories.
Nutritional Analysis per serving: 251 calories, 11 g.
protein, 8 g. fat, 34 g. carbohydrates, 186 mg.
calcium, 340 mg. sodium, 23 mg. cholesterol.
Calories from fat: 27.3%
Original recipe from Weight Watchers "Simply Light Cooking."
Conversion and additional nutritional analysis by Rick Weissgerber.
Servings: 1 servings
Cheese Toast Ww Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Cheese; Weight Watchers
The History of Recipes
Food historians have tracked the existance of recipes way back into antiquity, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, these, ancient cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to academics is a series of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. During Roman times around 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by his fellow Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, main course and desserts, something we still use today. Aspicius describes how the cooks of his times were skilled in the use of many different aromatic flavors, including some that we all recognise for example basil, rue and asafoetida. As our culinary historical trip moves on a few more years there were two interesting books published in the fourteenth century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are unconnected to the indian curry that is familiar to us all today, but rather accounts of the types of food on the menus of the upper classes of those days. In the fifteenth century, people returning from the crusades brought us many foods and spices from Arab cuisine, including coriander, parsley, and basil. The introduction of these new culinary ideas caused a torrent in recipe books, most of which are now in private cookery archives. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve the most extravagent banquests, and because of this the best cooks and their recipes were much in demand. However, it wasn`t until the nineteenth century that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes common in their social group. By the arrival of the 20th century, cookery books were in high demand, as a result of higher levels of literacy, more leisure time and having more disposable income. Like it or not, the introduction of television brings us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Cheese Toast Ww recipe.
