| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy, Fruits | Vegetables | 2 | Servings | |
INGREDIENTS
| 1/4 | c | Reduced fat Bisquick |
| 2 | T | Cornmeal |
| 1/8 | t | Cardamom |
| 1 | pn | Ground coriander |
| 2 | T | Liquid egg substitute |
| 1/3 | c | 1% low-fat milk, or more as |
| needed | ||
| 1 | Firm tomato, red or green | |
| Vegetable cooking spray | ||
| 2 | T | Chopped fresh basil |
| optional | ||
| 1/2 | c | Nonfat plain yogurt |
| 1/4 | t | Curry powder |
| 1 | T | Chopped fresh mint |
| 2 | Hot pepper sauce, such as | |
| Spicy Passion Fruit | ||
| Sauce | ||
| see note |
INSTRUCTIONS
Mix the ingredients for the sauce in a small bowl. Set aside. Mix the bisquick, cornmeal and spices. Add the egg substitute and milk. Whisk until combined and airy. Set aside. Cut the tomato in 1/3-inch thick slices (about 6 slices). Heat a flat griddle over medium-high; coat surface with cooking spray. With tongs, dip a slice of tomato into the batter; drain a little and place on the pan; continue until all slices are on the pan. Brown without burning (reduce heat if necessary). About 6 minutes on the first side and 4 on the other. Garnish with basil. Serve with the sauce. [Per Serving: 164 cals, 2g fat (13%cff), 272mg sodium, 27g carbs] MENU: Baby Bok Choy Steamed with Orange Zest and Ginger Fried Tomato Slices with Curry Mint Sauce 1+1/2 cup Cooked basmati rice 4 tablespoons pistachio nuts, dry-roasted *1 whole orange, cut into wedges [Per Serving: 413 cals, 9g fat (19%cff), 314mg sodium, 71g carbs] NOTE: Recipe for Spicy Passion Fruit Sauce by Jennifer Trainer Thompson. Jump Up and Kiss Me sauces are bottled by Dave's Gourmet, Inc. http://www.davesgourmet.com/jumpup.html Recipe by: Hanneman 07/26/98(Sun) Posted to EAT-LF Digest by Pat Hanneman <[email protected]> on Aug 23, 1998, converted by MM_Buster v2.0l.
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