COTTAGE CHEESE PUFF

Fold ingredients together carefully, just as for a souffle.

2 cups low-fat cottage cheese
1/2 cup soft whole wheat bread crumbs (about 1 slice)
1/2 cup all-purpose flour
1/3 cup plus 1 tablespoon snipped fresh parsley, divided use
1/3 cup finely chopped green onions
2 tablespoons margarine or butter, melted
1/4 teaspoon salt
4 eggs

In medium mixing bowl combine cottage cheese, bread crumbs, flour, the 1/3 cup parsley, green onions, margarine or butter, and salt. Set aside.

Beat eggs with electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually pour cottage cheese mixture over beaten eggs, folding to combine.

Pour egg mixture into an ungreased 5 or 6 cup souffle dish or casserole.

Bake in a 35O degree F oven for 1 hour or until a knife inserted near the center comes out clean.

Sprinkle with the remaining 1 tablespoon parsley. Serve immediately.

Makes 6 servings
From: Recipelink.com
Source: Old magazine recipe clipping