| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | California | Cookbook, Low fat, Restuarant/ | 18 | Servings |
INGREDIENTS
| 3 | Green bell peppers | |
| 3 | Red bell peppers | |
| 3/4 | lb | Nonfat Cheddar cheese; grated |
| 3/4 | lb | Nonfat Monterey Jack cheese; or mozzarella, grated |
| 2 | c | Nonfat cottage cheese |
| 1 | ts | Seasoned salt |
| 1/2 | ts | White pepper |
| 2 | tb | All-purpose flour |
| 2 | c | Nonfat sour cream |
| 2 1/4 | c | Egg substitute |
| 2 | c | Salsa; preferably freshly homemade |
INSTRUCTIONS
1. Preheat the oven to 350 degrees F. Grease a 10 1/2 x 14 3/4 x 2 1/3-inch casserole. 2. Seed the peppers and slice lengthwise into 1/4-inch pieces. Layer the pepper slices and the cheese in the casserole until all are used. 3. Process the cottage cheese in a food processor until smooth. Add the seasoned salt, pepper, flour, and sour cream and process for 5 seconds more. 4. Place the cottage cheese mixture in a large bowl. Add the egg substitute and beat until well blended. Pour over the pepper and cheese mixture. 5. Bake for 1 hour, until puffed and golden and set in the center. Remove from the oven and let stand for 10 minutes before serving. Place the salsa in a separate bowl and serve. Serves 16 to 18. The Mendocino coast of northern California is home to The Grey Whale Inn. Innkeeper Colette Bailey created this fat-free, cholesterol-free brunch entree. Country Inns and Backroads Cookbook, by Linda Glick Conway Adapted for MasterCook software by Brenda Adams <adamsfmle@sprintnet.com> posted mc-recipe 11/10/96 Recipe By : Innkeeper Colette Bailey. See Source for cookbook name. Posted to MC-Recipe Digest V1 #293 Date: Sun, 10 Nov 1996 22:07:19 -0800 From: Brenda Adams <adamsfmle@sprintmail.com>
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