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Broccoli Bread
We thought that it would be a blast to make a broccoli dessert, but we really couldn't come up with a recipe that would work.
So we settled on a broccoli bread and we adapted this recipe from one on the Cooking Light website. This bread is a great side to soup or salad - just maybe not broccoli soup or broccoli salad.
Makes 12 servings
You'll need:
- 2 cups of fresh broccoli flowerettes
- 1 cup of egg substitute
- 3/4 cup of low-fat cottage cheese
- 1/2 cup low-fat sour cream
- 2 tablespoons of butter - melted
- 1 1/2 cup of onion - finely chopped
- 1 package of corn muffin mix
- Cooking spray
- A little adult help
Equipment:
- A small microwave-safe bowl
- A plate
- A colander
- A large bowl
- A wooden spoon
- A 13 x 9 inch baking pan
- A flexible spatula
- Hot pads
- Heat the oven to 400 degrees F.
- Put the broccoli flowerettes in the microwave-safe bowl with a little water, cover with a plate and cook for 2-3 minutes until the broccoli is just slightly tender.
Get help draining them.
- Put all of the egg substitute, cottage cheese, sour cream, and butter in the bowl.
Mix well.
- Add the remaining ingredients and the drained broccoli. Mix again.
- Spray your baking pan.
- Pour in the batter.
- Put the pan in the oven and bake for 25-30 minutes or until the top is lightly brown and the bread pulls away from the sides of the pan a little bit.
- Enjoy!
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