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Savory Spinach-Gorgonzola Custards

Yield Makes 6 servings
If you don't have custard cups, disposable aluminum cups will work just fine.

Ingredients

  • 1/2 cup frozen chopped spinach, thawed
  • 2 large onions, halved and thinly sliced
  • 2 teaspoons olive oil
  • 2 teaspoons brown sugar
  • Vegetable cooking spray
  • 3 ounces crumbled Gorgonzola cheese*
  • 1/2 (8-ounce) package fat-free cream cheese, softened
  • 1 large egg
  • 1 cup reduced-fat milk (2%)
  • 1/2 cup egg substitute
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 160
  • caloriesfromfat 48 %
  • fat 8.6 g
  • satfat 3.9 g
  • monofat 2 g
  • polyfat 0.6 g
  • protein 11.6 g
  • carbohydrate 9.4 g
  • fiber 1.3 g
  • cholesterol 56 mg
  • iron 1.1 mg
  • sodium 422 mg
  • calcium 206 mg

How to Make It

  1. Drain spinach well, pressing between layers of paper towels. Set aside.

  2. Sauté sliced onions in hot oil in a large nonstick skillet over medium heat 5 minutes.

  3. Stir in brown sugar; cook, stirring occasionally, 20 minutes or until onions are caramel colored. Reserve 1/4 cup onions. Spoon remaining onions evenly into 6 (6-ounce) custard cups coated with cooking spray; sprinkle evenly with Gorgonzola cheese.

  4. Beat cream cheese with an electric mixer until smooth. Add egg and next 5 ingredients, beating just until blended. Stir in spinach. Spoon evenly over cheese in custard cups.

  5. Place cups in a 13- x 9-inch pan. Add hot water to pan to a depth of 1 inch.

  6. Bake at 350° for 30 to 40 minutes or until almost set. Remove cups from pan. Let stand 10 minutes; unmold, and top with reserved onions.

  7. *1 (4-ounce) package crumbled blue cheese may be substituted.

  8. Original recipe with half-and-half, more cheese, and oil: Calories 265 (70% from fat); Fat 21g (sat 11g); Chol:159mg.