Email to Phyllis_ aka_ Filus      

Vegetable Puff

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail

VEGETABLE PUFF
Note: Perfect for brunch or lunch, vegetables are baked with an egg custard.

Exchanges
Yield: 6 servings

- Vegetable cooking spray
- 4 ounces mushrooms, sliced
- 1/2 cup chopped red bell pepper
- 1/2 cup finely chopped shallots
- 2 cloves garlic, minced
- 1 pound broccoflower, cooked, coarsely chopped
- 1 cup finely shredded carrots, cooked
- 2/3 cup frozen corn, thawed
- 2 teaspoons lemon juice
- 3/4 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup fat-free half and half or fat-free milk
- 2 tablespoons flour
- 1 cup no-cholesterol real egg product
- 5 large egg whites
- 1/2 teaspoon cream of tartar

Spray large skillet with cooking spray; heat over medium heat until hot. Saute mushrooms, bell pepper, shallots, and garlic until tender, about 4 minutes. Stir in broccoflower, carrots, corn, lemon juice, and thyme; saute 5 minutes. Transfer mixture to large bowl and stir in salt and pepper.

Whisk half and half and flour until smooth in small sauce-pan. Heat to boiling; boil, whisking constantly, until thickened, about 1 minute. Whisk about half the mixture into egg product; whisk egg mixture back into half and half. Stir into vegetable mixture.

Beat egg whites in large bowl until foamy. Add cream of tartar and continue beating until stiff peaks form; fold into vegetable mixture. Transfer mixture to a lightly greased 1-1/2 quart casserole. Place casserole in a large roasting pan on center rack of oven; add 2 inches hot water to pan.

Bake, uncovered, at 375 degrees 35 minutes or until casserole is puffed and lightly browned on top. Serve immediately.

One serving (1/6 of recipe) equals: Calories: 133, Fat: 0.5 g, Cholesterol: 0 mg, Sodium: 359 mg, Protein: 11.8 g, Carbohydrate: 21.2 g ++++ Exchanges: 2 Vegetable, 1/2 Bread, 1 Meat