| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(8 ounces) low-calorie cream cheese; softened |
| 8 |
|
Eggs |
| 1 |
pn |
Salt |
| 2 |
pk |
Equal; (artificial sugar sweetener) |
| 1/4 |
c |
Heavy cream |
| 2 |
tb |
Diet margarine |
| 1/2 |
c |
Peaches mixed in blender with |
| 2 |
pk |
Equal |
INSTRUCTIONS
Combine all ingredients except margarine and peaches in a bowl. Beat till
smooth. Melt margarine in omelet pan; pour in egg mixture. Cook over low
heat until the eggs begin to set. Loosen eggs with spatula from the sides
of the pan. Tilt pan to allow uncooked egg mixture to spread to the sides.
When center is firm, spoon peaches into the center of the omelet. Carefully
fold two of the outer edges of the omelet into the center.
Makes 4 servings..Calories: 340 per serving. Diabetic exchanges per
serving: fruit-0, vegetable 0, bread 0, milk 0, meat 2, fat 4.
Posted to JEWISH-FOOD digest by rbusman@juno.com (RITA BUSMAN) on Sep 9,
1998, converted by MM_Buster v2.0l.
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