Vegetable Cheese Puff
|Cooked drained vegetables||4 Cup (64 tbs) (Asparagus, Green Beans, Broccoli, Cauliflower, Etc)|
|Skim milk||1 Cup (16 tbs)|
|Bread slice||2 (Made Into Crumbs)|
|Sharp hard cheese||2 Ounce, diced|
|Cream of tartar||1⁄8 Teaspoon|
Puree cooked vegetables in blender with salt, pepper and nutmeg.
Combine with milk, bread crumbs and cheese; mix well and transfer to 1 1/8 quart casserole.
Bake at 325Â° F. until hot, about 15 minutes.
Beat egg whites with cream of tartar and salt until whites are stiff and stand in glossy peaks.
Spread over vegetable mixture in casserole and put back in oven.
Bake until meringue is puffy and brown.
Serving size: Complete recipe
Calories 1167 Calories from Fat 161
% Daily Value*
Total Fat 20 g31.4%
Saturated Fat 10.8 g53.9%
Trans Fat 0 g
Cholesterol 64.6 mg21.5%
Sodium 2254.7 mg93.9%
Total Carbohydrates 177 g59%
Dietary Fiber 36.4 g145.4%
Sugars 58.8 g
Protein 67 g134.5%
Vitamin A 186.9% Vitamin C 97%
Calcium 96.2% Iron 57%
*Based on a 2000 Calorie diet