| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains, Eggs |
|
Veg06 |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Boiling water |
| 1/4 |
c |
Dried currants |
| 6 |
|
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 |
T |
All-purpose flour |
| 1/3 |
c |
Sugar |
| 2 |
T |
Yellow cornmeal |
| 1 |
t |
Grated lemon rind |
| 3 |
|
Egg whites, lightly beaten |
| 1 |
|
Egg, lightly beaten |
| 1 |
t |
Extra-virgin olive oil |
| 1 |
T |
Sugar |
| 2 |
t |
Chopped fresh rosemary |
INSTRUCTIONS
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.
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”