Pineapple Cottage Cheese Bread
1 can (8 1/4 ounces) crushed pineapple
1 carton (8 oz.) small curd nonfat cottage cheese
1 package active dry yeast
2 egg whites (or egg substitute)
3 T sugar
1 1/2 t salt
1 t grated lemon peel
3 1/2 c sifted flour (or substitute 1/2 c flour with whole wheat flour)
1/4 c applesauce
1/2 c nonfat yogurt
Drain pineapple well, reserving syrup for other uses. Turn cottage
cheese out onto doubled thickness of paper toweling to absorb excess
liquid. Heat drained pineapple in a small saucepan to lukewarm (110 to
115 degrees). Stir in yeast and let soften 5 minutes.
Combine cottage cheese, egg whites, sugar, salt, and lemon peel. Stir in
pineapple-yeast mixture. Blend in half the flour, mixing well. Stir in
yogurt, then work in remaining flour, using hands, to make a stiff dough.
Turn out onto lightly floured board, and knead smooth, 3 to 4 minutes.
Spray a medium size bowl with Pam. Place the dough in the bowl and turn
once to bring the bottom side up, and cover. Let rise in warm place
until light and doubled in volume, about 1 1/2 hours.
Punch down and shape into a ball. Spray a 1 1/2-quart round souffle
dish, glass casserole, or tube pan lightly with Pam. Let rise again
until doubled, 40-45 minutes. Bake below oven center at 325 degrees,
about 1 hour 10 minutes. Remove from oven and let stand in pan 5
minutes, then turn out onto wire rack to cool.