1 c Water
1/2 c Yellow cornmeal
1/2 c 1% low-fat milk
2 oz Shredded extra-sharp cheddar
-cheese; (1/2 cup)
1/4 c Grated fresh onion
1/4 ts Salt
1/8 ts Ground red pepper
1/8 ts Black pepper
2 Cloves garlic; minced
2 oz Diced pimento; (1 jar)
-drained
3 Egg whites; at room
-temperature
1 tb Sugar
Roasted Summer Squash
Vegetable cooking spray
-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. Yield: 4 servings.
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. Yield: 2 cups.
NOTES : Prepare the Roasted Summer Squash first.
Yields
4 Servings
