* Exported from MasterCook * Mayo Double-Corn Spoon BreadRecipe By :Serving Size : 8 Preparation Time :0:00Categories : LowCal (Less than 300 cals) LowerCarbs Veggie Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups plain soy milk -- (soya milk) 2 cups vegetable stock -- or broth 3 tablespoons olive oil 1 tablespoon dark honey 1 cup cornmeal -- preferably stone-ground 1 1/4 cups fresh corn kernels -- (cut from 2 or 3 ears corn) 1 tablespoon minced shallot 1 tablespoon chopped fresh thyme 1 teaspoon baking powder 1/2 teaspoon salt 4 egg whites 1 tablespoon grated Parmesan cheesePreheat the oven to 375 F. Lightly coat a 3-quart souffle dish with oliveoil cooking
spray.In a saucepan over medium heat, combine the soy milk, stock, olive oil andhoney. Heat until very hot but not boiling. Reduce the heat to low so themixture simmers. Add the cornmeal in a stream while whisking constantly.Cook, stirring constantly, until the mixture thickens, about 5 minutes.Transfer to a large bowl. Add the corn kernels, shallot, thyme, bakingpowder and salt and stir to combine.In a large, spotlessly clean bowl, using an electric mixer on high speed,beat the egg whites until stiff peaks form. Gently whisk 1/3 of the whitesinto the cornmeal mixture to lighten it. Using a rubber spatula, gentlyfold the remaining egg whites into the batter, mixing just untilincorporated.Pour the batter into the prepared souffle dish and sprinkle with thecheese. Bake until puffed and lightly golden, about 35 minutes. Let standin the dish for 5 minutes before serving. Serve hot.Serves 8Per serving: Calories 159; Total fat 5 g; Total
carbohydrate 22 g;Dietary fiber 3 g;Protein 7 g; (Saturated fat <1g; Monounsaturated fat 3g;) Cholesterol 1 mg; Sodium 300 mg; Dietitian's tip: Spoon bread is made from cornmeal that is cooked on thestove top before folding in whipped eggs. It's then cooked again, in theoven, like a souffle. In this light version, only the egg whites are used.Source: "The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 8g Fat (32.5%calories from fat); 7g Protein; 29g Carbohydrate; 4g Dietary Fiber; 1mgCholesterol; 649mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;1 1/2 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 5062 0 0 731 0 0 0 0 0 0 0 0
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