Eggplant souffle'

Yield: 8 Servings

Measure Ingredient
3 cups Diced eggplant
½ teaspoon Salt
4 ounces Shredded low-fat process American cheese
1 cup Skim milk
1 tablespoon Reduced-calorie margarine
⅛ teaspoon Hot sauce
\N \N Dash of pepper
3 \N Eggs, lightly beaten
\N \N Vegetable cooking spray

Place eggplant in a saucepan with water to cover. Add salt, and cook 8 to 10 minutes or until tender. Drain and cool.

Add cheese and next 5 ingredients.

Place mixture in a 2-quart casserole coated with cooking spray.

Bake at 350 degrees for 30 minutes; serve immediately. Yield: 8 servings.

Nutritional information per ½ cup serving: calories - 88, protein - 7 gm., fat - 5 gm., carbohydrates - 5 gm., cholesterol - 78 mg., sodium - 395 mg., fiber - 1 gm. Diabetic Food Exchanges: Vegetable - 1, Medium-Fat Meat ~ 1.

FROM: The Complete Step-by-Step Diabetic Cookbook, from Oxmoor House, copyright 1995. ISBN: 0-8487-1431-8. Formatted to MM by Trish McKenna 11/19/95. Submitted By "LISA (POOH) CRAWFORD IN PERRINE, FLORIDA" <LISA_POOH@...> On SUN, 19 NOV 1995 234142 -0500 (EST)

Similar recipes