We love to make bread in the slow cooker. No matter how often we make it, we surprise our guests every time we bake in the slow cooker.
As we approach summer and hot weather comes to Lancaster County, we turn to our slow cookers more and more for breads and desserts. They keep the electric bill low and the kitchen cool. Plus, these breads always turn out great!
Today’s recipe is a sweet bread. Serve it as a breakfast sweet, for a snack at work, or as dessert after an evening meal of summer vegetables with pasta.
Cottage Cheese Bread
Fix-It and Forget-It Lightly, Revised and Updated, page 263
Makes 8 servings
Prep. Time: 10 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 3-qt
1 cup fat-free cottage cheese
4 egg whites
1 cup sugar
¾ cup fat-free , or 2%, milk
1 tsp. vanilla
2 ¾ cups reduced-fat buttermilk baking mix
½ cup raisins, or dried cranberries
½ tsp. orange zest
1. Combine all ingredients into a mixing bowl.
2. Pour into greased slow cooker.
3. Cook on high 2 hours.
320 calories (25 calories from fat); 3g total fat (0.5g saturated, 0g trans); 0mg cholesterol; 510mg sodium; 63 total carbohydrate (0.5g fiber, 34g sugar); 10g protein; 0%DV vitamin A; 0%DV vitamin C; 6%DV calcium; 10%DV iron