Savory Orzo Custards
|Finely chopped onion||2 Cup (32 tbs)|
|Garlic clove||1 Small, minced|
|Orzo||1 1⁄2 Ounce, cooked according to package directions (Rice Shaped Pasta)|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|Skim milk/Nonfat milk||1⁄2 Cup (8 tbs)|
|Fontina cheese||2 Ounce, shredded|
|Chopped fresh basil||1 Tablespoon|
1. Preheat oven to 400°F. In 9-inch nonstick skillet melt margarine; add onions and garlic and saute over medium heat, until tender-crisp, 2 to 3 minutes.
2. Transfer onion mixture to medium mixing bowl; add remaining ingredients and stir to combine. Spray two 10-ounce custard cups with nonstick cooking spray; spoon half of the orzo-onion mixture into each cup.
3. Bake for 20 minutes (until a knife, inserted in center, comes out dry). Set aside and let cool slightly.
4. To serve, invert custards onto serving plates.
Serving size: Complete recipe
Calories 783 Calories from Fat 322
% Daily Value*
Total Fat 36 g56%
Saturated Fat 14.2 g71%
Trans Fat 0 g
Cholesterol 70.5 mg23.5%
Sodium 768.1 mg32%
Total Carbohydrates 74 g24.5%
Dietary Fiber 7.3 g29%
Sugars 25.8 g
Protein 41 g83%
Vitamin A 35.5% Vitamin C 48.7%
Calcium 64.9% Iron 25.1%
*Based on a 2000 Calorie diet