| 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>
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”