Brie strata with apricot-papaya salsa
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Apricot nectar |
| ¾ | cup | Dried apricots, quartered |
| 2 | cups | Diced, peeled papaya |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Fresh lime juice |
| 1 | 15-oz. round brie | |
| 8 | cups | 1-inch french bread cubes |
| Vegetable cooking spray | ||
| 2 | tablespoons | Brown sugar |
| 12 | ounces | Evaporated skim milk |
| ¼ | teaspoon | Salt |
| 3 | Egg whites, lightly beaten | |
| 2 | Eggs, lightly beaten | |
Directions
Combine the nectar and apricots in a microwave-safe bowl. Microwave at HIGH 2 minutes or until mixture boils; cover and let stand 30 mintues or until apricots soften. Drain apricots, reserving 2 Tablespoons nectar; discard remaining nectar. Combine apricots, reserved nectar, papaya, honey, and lime juice; stir gently, and set salsa aside.
Remove rind from Brie, and discard. Cut brie into small pieces.
Arrange half of bread cubes in the bottom of a 9-inch square baking dish coated with cooking spray. Top with half of Brie, and sprinkle with half of brown sugar. Repeat procedure with remaining bread, Brie and brown sugar.
Preheat oven to 350 F.
Combine milk, salt, egg whites, and eggs; stir well. Pour over bread; press firmly with back of spoon to moisten all bread cubes. Cover; chill
30 minutes.
Bake at 350 F for 35 minutes or until a knife inserted near center comes out clean. Serve warm with salsa.
Cal:297 (32% from fat); Fat 10⅖ g; Protein 15.1g, Sodium 534 mg.
Reprinted from Cooking Light Magazine - May 1996.