Cheese and Spinach Puff
Per ServingCheese and Spinach Puff |
||
|---|---|---|
| Makes: 8 | ||
| Serving Size: 1 cup | ||
| Calories | 155 | |
| Fat | 4.5 | g |
| Saturated Fat | 2.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 18 | g |
| Fiber | 2 | g |
| Sugars | 6 | g |
| Cholesterol | 60 | mg |
| Sodium | 350 | mg |
| Protein | 12 | g |
| Choices: Starch 0.5, Fat-free milk 0.5, Lean meat 1, Fat 0.5 | ||
- Makes: 8
- Serving Size: 1 cup
- Preparation Time: 10 minutes
- Cooking Time: 45 minutes
Ingredients
| Cooking spray | ||
| 3 | cups | 1% milk |
| 1/2 | cup | diced onions |
| 3/4 | cup | yellow cornmeal |
| 2 | large | egg yolks |
| 1 | package | (10 oz.) frozen chopped spinach, thawed, drained, and patted dry |
| 3/4 | cup | extra-sharp, reduced-fat Cheddar cheese, finely shredded, not packed |
| 1/2 | tsp. | salt |
| Fresh-ground black pepper | ||
| 7 | large | egg white |
Directions
- Preheat the oven to 375°F. Coat a 9- x 13-inch baking pan with cooking spray.
- In a large saucepot, bring the milk and onions to a simmer over medium heat. Add the cornmeal, whisking constantly, until the mixture has thickened. Remove from the heat. Add in the egg yolks, spinach, cheese, salt, and pepper.
- Beat the egg whites with an electric mixer until soft peaks form. Slowly add the whites to the egg yolk, spinach, and cornmeal mixture, folding gently.
- Pour the mixture into the pan, and bake for 30 to 35 minutes until golden brown and puffed. (This will puff up but deflate quickly.) Serve immediately.
