Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light April 1997

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil. Cook 1 minute; stir frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside.

  • Beat egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture. Fold in Roasted Summer Squash.

  • Spoon mixture into a 1 1/2-quart casserole dish coated with cooking spray. Bake at 375° for 50 minutes or until set.

  • Note: Prepare the Roasted Summer Squash before preparing the rest of the recipe.

Nutrition Facts

189 calories; calories from fat 33%; fat 6.4g; saturated fat 3.4g; mono fat 1.7g; poly fat 0.6g; protein 9.7g; carbohydrates 23.7g; fiber 2.4g; cholesterol 16mg; iron 1.4mg; sodium 367mg; calcium 162mg.
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