| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains, Eggs | Veg06 | 8 | servings | |
INGREDIENTS
| 1/2 | c | Boiling water |
| 1/4 | c | Dried currants |
| 6 | sl | White bread 3/4 ounce each slice |
| Vegetable cooking spray | ||
| 1 1/2 | c | Skim milk; divided |
| 1 1/4 | c | Diced fontina cheese 5 ounces |
| 1 1/4 | c | Seedless red grapes; halved |
| 2 | tb | All-purpose flour |
| 1/3 | c | Sugar |
| 2 | tb | Yellow cornmeal |
| 1 | ts | Grated lemon rind |
| 3 | Egg whites; lightly beaten | |
| 1 | Egg; lightly beaten | |
| 1 | ts | Extra-virgin olive oil |
| 1 | tb | Sugar |
| 2 | ts | Chopped fresh rosemary |
INSTRUCTIONS
1. Preheat oven to 350 oF. 2. Combine boiling water and currants; let stand 15 minutes. Drain and set aside. Trim crusts from bread; discard crusts. Cut each slice into 4 triangles; place triangles in a single layer in a 10-inch quiche dish coated with cooking spray. Pour 1/2 cup milk over bread; let stand 5 minutes. Top with currants, cheese, and grapes. 3. Place flour in a bowl, and gradually add remaining 1 cup milk, stirring with a wire whisk until blended. Stir in 1/3 cup sugar, cornmeal, lemon rind, egg whites, and egg; pour over tart. Drizzle oil over tart, and sprinkle with 1 tablespoon sugar and rosemary. Bake at 350 oF for 45 minutes or until set; let cool on a wire rack Yield: 8 servings. CALORIES 219 (31% from fat); PROTEIN 9.8g; FAT 7.6g (sat 3.9g, mono 2.4g, poly 0.6g); CARB 28.6g; FIBER 0.8g; CHOL 49mg; IRON 0.8mg; SODIUM 108mg; CALCIUM 174mg. Recipe by: Cooking Light Magazine, May 1996 Converted by MM_Buster v2.0l.
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