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Oysters Rockefeller - for 2 -- e-w

Source of Recipe

Healthy Calendar Diabetic Cooking – Rondinelli & Bucko
Oysters Rockefeller - 2 -- e-w
Serves 2

Cooking spray
1 T. stick margarine
2 T. flour
1 c. fat-free half-and-half
1/4 tsp. pepper
1/4 c. chopped frozen spinach, thawed and drained
1/4 c. bread crumbs
3 T. grated fresh Parmesan cheese
1 lb. (About 12) fresh oysters, shucked and with juice
2 T. white wine

Preheat oven to 350º. Coat an 8-in. pie or cake pan with cooking spray; set aside.

In a small nonstick skillet, melt margarine over medium heat. Add flour to margarine, stirring constantly. Cook for 2-3 minutes to make a roux.

In a small saucepan, bring the hald-and-half to a low boil over medium heat. Add roux and pepper; while whisking. Boil for 2 minutes; stir in spinach and cook for 2 minutes more.

In a small bowl, combine bread crumbs and Parmesan cheese, set aside.

Line the bottom of the prepared pan with oysters and their juice. Sprinkle wine over the oysters. Pour spinach and sauce mixture over the oysters and sprinkle bread crumb mixture over the top.

Bake for 20 minutes or until oysters are done.

1/2 of recipe equals: 298 calories…11 gm fat (3 gm saturated)…34 mg cholesterol…569 mg sodium…34 gm carbohydrate…1 gm fiber…7 gm sugars…13 gm protein +++EXC:1 lean meat…1-1/2 fat…2-1/2 carbohydrate +++WWP: 7