| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Yellow onions, about 3/4 lb. each |
| 1/2 |
c |
Nonfat buttermilk |
| 2/3 |
c |
Each all-purpose flour and cornmeal |
| 1/4 |
ts |
Cayenne pepper (up to 1/2) |
| 3/4 |
ts |
Salt |
|
|
Olive-oil nonstick cooking spray |
| 1/2 |
c |
Plain low-fat yogurt |
| 1/4 |
c |
Low-fat mayonnaise |
| 1/2 |
c |
Finely chopped cucumber |
| 2 |
ts |
Lime juice |
INSTRUCTIONS
pre-heat oven to 425F. Coat roasting pan with cooking spray. Peel onions;
place stem-side down. Cut onions into wedges up to ends but not through. In
microwave on plate, cook onions 10-12 minutes. Cool. Place buttermilk in
small bowl, mix next four ingredients. Dip onions in buttermilk, allowing
excess to drip off. Dip inflour mixture, turning to coat onion well. Place
stem-side down on pan. Spray onions generoulsly with cooking spray. Bake 35
minutes until browned and tender. In bowl, combine remaining ingredients.
Serve cucumber dip with onions.
Makes 8 servings
Per serving: Cal 141 Pro 4g Carb 28g Fat 2g Chol 1mg Sod 289mg
Posted to EAT-L Digest by Maria <maria@DOTCOM.BC.CA> on Jul 8, 1997
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