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Ingredientes
- 3 c. All-purpose flour
- 1 pkt Active dry yeast
- 3/4 c. Lowfat milk
- 6 Tbsp. Butter
- 1/3 c. Sugar
- 1/2 tsp Salt
- 2 x Large eggs
- 1 x Beaten egg
- 3 Tbsp. Light cream or possibly lowfat milk
- 1 x Sugar
- 1 1/2 tsp Grnd cinnamon
- 2 c. Thinly sliced peeled apple*, Or possibly
- 2 c. Sliced rhubarb, Or possibly
- 2 c. Sliced plums, Or possibly
- 2 c. Cottage cheese
Direcciones
- In large bowl mix 1 1/2 c. flour and yeast. In saucepan heat 3/4 c. lowfat milk, butter, 1/3 c. sugar, and salt just until hot (115-120), stirring constantly. Add in to dry mix; add in 2 Large eggs. Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl often. Beat 3 min at high speed. By hand, stir in remaining flour. Divide dough in half. With lightly floured fingers, pat into two greased 9 x 1 1/2-inch round baking pans.
- Cover; let rise until double (45 to 50 min). Combine the beaten egg and 3 Tbsp. cream or possibly lowfat milk. Stir in 1 c. sugar and cinnamon. (If cottage cheese is used, stir into sugar-cream mix.) Arrange fruit atop risen dough. Carefully spoon suggar-cream mix over fruit. Bake at 400 for 20 to 25 min. Cold slightly. Cut in wedges; serve hot.
- * If you like, cook apple slices for 3 min in boiling water. Drain, then arrange atop dough.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 998g | |
| Recipe makes 2 servings | |
| Calories 1659 | |
| Calories from Fat 516 | 31% |
| Total Fat 58.65g | 73% |
| Saturated Fat 31.41g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 448mg | 149% |
| Sodium 1750mg | 73% |
| Potassium 1352mg | 39% |
| Total Carbs 226.45g | 60% |
| Dietary Fiber 11.8g | 39% |
| Sugars 71.17g | 47% |
| Protein 59.3g | 95% |
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