1 c Water
1/2 c Yellow cornmeal
1/2 c 1% low-fat milk
1/2 c Shredded extra-sharp cheddar
-cheese; (2 ounces)
1/4 c Grated fresh onion
1/4 ts Salt
1/8 ts Ground red pepper
1/8 ts Black pepper
2 Garlic cloves; minced
1 Jar diced pimento; drained
-(2-ounce)
3 Egg whites; (at room
; temperature)
1 tb Sugar
Roasted Summer Squash
Vegetable cooking spray
***INGREDIENTS FOR ROASTED
-SUMMER
; SQUASH***
2 c Thinly sliced yellow squash
1/2 ts Vegetable oil
1/4 ts Paprika
1/8 ts Salt
1/8 ts Garlic powder
1/8 ts Ground red pepper
Vegetable cooking spray
Combine water and cornmeal in a medium saucepan; stir well. Bring to a
boil, and cook 1 minute, stirring frequently. Remove from heat; stir in
milk and next 7 ingredients (milk through pimento). Set cornmeal mixture
aside.
Beat the egg whites at high speed of a mixer until foamy. Add sugar,
beating until stiff peaks form. Gently stir one-fourth of egg white mixture
into the cornmeal mixture; gently fold in the remaining egg white mixture.
Fold in the Roasted Summer Squash.
Spoon mixture into a 1-1/2-quart casserole dish coated with cooking spray.
Bake at 375 degrees for 50 minutes or until set. S: 4 servings.
Note: Prepare the Roasted Summer Squash first.
INSTRUCTIONS FOR Roasted Summer Squash, Page 80.
Combine first 6 ingredients in a large zip-top heavy-duty plastic bag; seal
bag, and shake to coat squash. Place squash on a baking sheet coated with
cooking spray. Bake at 450 degrees for 20 minutes, turning after 10
minutes. S: 2 cups.
Nutritional Information: CALORIES 182 (33% from fat); PROTEIN 4g; FAT 6.7g
(sat 3.4g, mono 1.8g, poly 0.8g); CARB 22g; FIBER 3.2g; CHOL 16mg; IRON
1.2mg; SODIUM 371mg; CALC 164mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: Jul/Aug PAGE: 80
Yields
4 servings