Directions:
- Combine the cottage cheese, jam and water in a food processor, and blend until smooth. (You may have to stop the blender and shake the jar so that the mixture ends up over the blades again. Mine never did get TOTALLY smooth.).
- Divide the blended mixture and spread half on each half of the English muffin. Sprinkle Splenda over it, if desired.
- Toast until the edges of the muffins start to brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.18 Kcal (884 kJ) | ||
| Calories from fat | 18.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 3% | |
|---|---|---|---|
| Cholesterol | 4.47mg | 1% | |
| Sodium | 307.63mg | 13% | |
| Potassium | 148.15mg | 3% | |
| Total Carbs | 40.92g | 14% | |
| Sugars | 11.67g | 47% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 7.59g | 15% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 135.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 193.51 Kcal (810 kJ) | ||
| Calories from fat | 17.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 3% | |
|---|---|---|---|
| Cholesterol | 4.09mg | 1% | |
| Sodium | 281.89mg | 13% | |
| Potassium | 135.76mg | 3% | |
| Total Carbs | 37.49g | 14% | |
| Sugars | 10.69g | 47% | |
| Dietary Fiber | 2.57g | 11% | |
| Protein | 6.95g | 15% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.4mg | 9% | |
| Calcium | 124.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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