Nonfat egg rellenos ala the grey whale inn

Yield: 18 Servings

Measure Ingredient
3 Green bell peppers
3 Red bell peppers
¾ pounds Nonfat Cheddar cheese; grated
¾ pounds Nonfat Monterey Jack cheese; or mozzarella, grated
2 cups Nonfat cottage cheese
1 teaspoon Seasoned salt
½ teaspoon White pepper
2 tablespoons All-purpose flour
2 cups Nonfat sour cream
2¼ cup Egg substitute
2 cups Salsa; preferably freshly homemade

1. Preheat the oven to 350 degrees F. Grease a 10½ x 14 ¾ x 2 ⅓-inch casserole.

2. Seed the peppers and slice lengthwise into ¼-inch pieces. Layer the pepper slices and the cheese in the casserole until all are used.

3. Process the cottage cheese in a food processor until smooth. Add the seasoned

salt, pepper, flour, and sour cream and process for 5 seconds more.

4. Place the cottage cheese mixture in a large bowl. Add the egg substitute and beat

until well blended. Pour over the pepper and cheese mixture.

5. Bake for 1 hour, until puffed and golden and set in the center. Remove from the

oven and let stand for 10 minutes before serving. Place the salsa in a separate bowl

and serve.

Serves 16 to 18.

The Mendocino coast of northern California is home to The Grey Whale Inn.


Colette Bailey created this fat-free, cholesterol-free brunch entree.

Country Inns and Backroads Cookbook, by Linda Glick Conway Adapted for MasterCook software by Brenda Adams <adamsfmle@...> posted mc-recipe 11/10/96

Recipe By : Innkeeper Colette Bailey. See Source for cookbook name.

Posted to MC-Recipe Digest V1 #293 Date: Sun, 10 Nov 1996 22:07:19 -0800 From: Brenda Adams <adamsfmle@...>

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