Rating: 3 stars
1 Ratings
  • 1 star values: 0
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  • 3 star values: 1
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  • 1 Rating
Recipe by Cooking Light January 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
7 servings (serving size: 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 13 ingredients in a large bowl. Add milk, stirring to combine.

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  • Cover and refrigerate mixture overnight.

Nutrition Facts

364 calories; calories from fat 29%; fat 11.8g; saturated fat 2.6g; mono fat 4.9g; poly fat 3.2g; protein 12.9g; carbohydrates 58g; fiber 8.8g; cholesterol 2.5mg; iron 4.1mg; sodium 352mg; calcium 257mg.
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