|1 large||Super-sweet onion; (about 1 pound; try Spanish Sweets)|
|1 teaspoon||Vegetable oil|
|¼ ounce||Cornflake crumbs|
|pinch||Ground red pepper|
|½ cup||Nonfat sour cream|
|2 teaspoons||Reduced calorie mayonnaise|
|1½ teaspoon||Prepared horseradish; 1-2 ts|
|½ small||Garlic clove; finely minced|
|3. In||small bowl, combine cornflake crumbg, pepper and salt; set|
|4. In||medium bowl, beat egg white until foamy. Dip cookd onion|
1. Preheat oven to 350~F. Spray 2-cup round baking dish with nonstick cooking spray.
2. Trim root and end of onion so that it stands upright. Slice off ½" fro top and remove peel. With sharp knife, cut triangular slices to center of onion, slicing from top down and stopping ½" from bottom, working your way around onion to make several "petals." Place upright in microwave-safe covered dish and drizzle evenly with oil; cover and microwave on High 1½-2 minutes, until onion is slightly tender and petals have begun to separate.
into beaten white, coating petals throughly. Place in prepared baking dish and sprinkle evenly with cornflake crumb mixture. Bake until lightly browned and crisp, 10-12 minutes.
5. Meanwhile, to prepare dip, in small bowl, combine sour cream, mayonnaise, horseradish and garlic. (May be prepared up to 2 days ahead; cover and chill.)
6. Serve cooked onion immediately, with dip on the side.
Serving (⅛ of onion, with 1 tablespoon dip) provides: ¼ FA, 1 V, 15 C. Per serving: 48 cal, 2 g pro, 7 g car, 1 g fat (0 sta), 43 mg sod, 0 mg chol, 1 g fib.
Source: "Weight Watchers," April 1995. A low-fat, baked version that's as tasty as the fried original Bloomin' Onion.
Formatted for MM by Joyce Burton.
Posted by Kay Crowley, KOOK-NET : Boomerville USA Houston TX * 713-370-1448
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