Yield: 6 Servings
|8 ounces||Fettuccine, uncooked|
|\N \N||Vegetable cooking spray|
|½ pounds||Diced lean lower-salt cooked ham|
|1 cup||2% low-fat milk|
|1 cup||Shredded reduced-fat Swiss cheese, (4 ounces)|
|½ cup||1% low-fat cottage cheese|
|6 tablespoons||Grated fresh Parmesan cheese|
|⅛ teaspoon||Ground nutmeg|
|8 \N||Egg whites|
|4 \N||Egg yolks|
Break fettuccine in half. Cook according to package directions, omitting salt and fat. Drain well; set aside.
Coat a nonstick skillet with cooking spray, and place over medium heat until hot. Add ham; saute 5 minutes. Combine fettuccine, ham, and remaining ingredients in a bowl; stir well. Spoon mixture into a shallow 2-quart casserole coated with cooking spray.
Cover with aluminum foil, and chill 8 hours. Bake, covered, at 350 deg for 45 minutes. Let stand, covered, for at least 15 minutes before serving.
Yield: 6 servings (serving size: 1 cup).
Per serving: 343 Calories; 9g Fat (25% calories from fat); 30g Protein; 33g Carbohydrate; 174mg Cholesterol; 860mg Sodium Recipe by: Cooking Light, Nov/Dec 1993, page 140 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.