Recipe by Cooking Light July 1995

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Yield:
4 servings
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Ingredients

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Directions

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

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  • Beat the 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 the cornmeal mixture; gently fold in the remaining egg white mixture. Fold in the 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 first.

Nutrition Facts

182 calories; calories from fat 33%; fat 6.7g; saturated fat 3.4g; mono fat 1.8g; poly fat 0.8g; protein 4g; carbohydrates 22g; fiber 3.2g; cholesterol 16mg; iron 1.2mg; sodium 371mg; calcium 164mg.
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