| 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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