Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2½ tablespoon | Flour |
| 1 tablespoon | Butter subst |
| ½ cup | Onion; mince |
| 4 ounces | Spinach |
| ¼ teaspoon | Nutmeg |
| ½ cup | Evaporated skim milk |
| 2 larges | Eggs; rm temp, separate |
Preheat oven to 350. Spray four 6-ounce custard cups with nonstick cooking spray. Using a total of ½ tsp. flour, dust cups evenly; set aside. In medium nonstick saucepan, over medium heat, melt margarine. Add onion; saute 5 minutes, until tender. Whisk in remaining flour; cook, stirring milk; continue cooking, stirring constantly, about 3 minutes, til thick. In smal bowl, beat egg yolks; stir in 2 TBS of the hot milk mixture. Return all to pan and cook> 30 seconds. Remove from heat; stir in spinach and nutmeg. Scrape into large bowl; cover and set aside. In small bowl, with electric mixer on high speed, beat egg whites until stiff but not dry. Stir ¼ of the whites into spinach mixture to lighten; fold in remaining whites til no white streaks remain. Spoon evenly into cups. Smooth tops and place cups on baking sheet. Bake 15-20 minutes, or til browned. Makes 4 servings, 123 cals per serving.
Donna Hartman