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Savory Spinach-Gorgonzola Custards

Savory Spinach-Gorgonzola Custards

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

Southern Living NOVEMBER 2002

  • Yield: Makes 6 servings

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

Preparation

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

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

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.

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.

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

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.

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

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

Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 48%
  • Fat: 8.6g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.6g
  • Carbohydrate: 9.4g
  • Fiber: 1.3g
  • Cholesterol: 56mg
  • Iron: 1.1mg
  • Sodium: 422mg
  • Calcium: 206mg
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