HE SAID: It's ok, I'm not a bread kind of guy.
SHE SAID: Pretty good for non-fat and no flour!
|Cheddar Rosemary Bread|
Came across this Dukan bread recipe on mydukandiet.com and since the female half of this couple loves cheddar and rosemary and we wanted more oat bran options, we decided to try this recipe out using rosemary instead of dill. It makes a small loaf, but we had these with over-easy eggs and it hit the spot. The original recipe calls for 3 t. of fresh dill, but if you're using dried spices, use between 1/4 and 1 t. of your desired spice. The bread does come out slightly on the spongy part, but it's easy to get over that.
Prep Time: 10 minutes
Bake Time: 28-30 minutes, 350 degrees Fahrenheit
1.5 T. fat free cream cheese
1.5 T. non-fat Greek yogurt
1 egg white
1 t. baking powder
2 T. oat bran
1.5 T. wheat bran
3/4 t. dried rosemary (ok to use fresh herbs - use 2-3 t.)
couple dashes of salt and pepper
1/4 c. fat free cheddar cheese, grated
Soften cream cheese. Preheat oven to 350 degrees Fahrenheit. Mix yogurt and cream cheese (it won't mix well until you add the brans). Mix in the 2 whole eggs, then the 1 egg white. Add the brans, baking powder, salt, pepper and rosemary, stir well. Stir in grated cheese. Pour into a small loaf pan (not the mini loaf pans) lined with parchment paper. Bake for 28-30 minutes, toothpick should come out clean when done.