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Grape-and-currant Tart With Fontina Cheese

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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.

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