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Phase: 1
Preheat Oven: 350
Cooking Time: 40-50 min
1 cup garbanzo bean puree
1/2 cup lowfat or ff cottage cheese
2 tbsp grated parmesan
2 tbsp lite/ff cream cheese
1 egg
2 oz of shredded mozzarella
1/4 cup of skim milk
1/8 tsp salt
2 tbsp splenda
1/4 cup milk powder
2 tbsp olive oil
1 tbsp tahini
1 tbsp of water (if needed)
4 tsp baking powder
Soak beans overnight, drain. Put in pot, add water and bring to boil. Boil for one minute, then turn off. Strain beans and put into a food processor with all the other ingredients and blend well. Only use the extra water if it is too dry to make a smooth batter.
Preheat oven to 350, spray a 6 X 3 loaf pan with non stick spray. Put batter into pan. Spray tips of your fingers with nonstick spray and use them to flatten the bread dough. Place on a baking sheet and then into the oven. Bake for 40-50 minutes, until knife inserted in center comes out clean.
Let cool.... It is so good toasted and with bruschetta on it... yummyyy...
Servings: 6
Submitted By: Mary AKA Spitsmoke
Added: 01/12/2010
Comments: This is a little heavy on the cheese so be sure the servings are small!
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