1 c Flour 4 oz (1 cup) shredded cheddar
2 tb Sugar 1 1/2 ts -2 tsp. dried dill weed
4 ts Baking powder 1 c Skim milk
1/2 ts Salt 3 Egg whites
1 c Yellow cornmeal 1/4 c Plain nonfat yogurt
1. Heat oven to 425F. Spray 9″ square pan with nonstick cooking spray.
2. In a large bowl, combine flour, sugar, baking powder, salt,
cornmeal, cheese and dill; mix well.In a small bowl combine egg
whites, milk and yogurt; mix well. Add egg white mixture to dry
ingredients. Stir just until dry ingredients are moistened. Batter
will be lumpy. Pour into spray-coated pan.
3. Bake for 14-17 min. or until top is light golden. Cut into squares
and serve warm.
Per serving: dietary exchanges: 1 1/2 starch, 1/2 fat Calories per
serving: 140
Yields
12 servings
