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.
