INGREDIENTS:
3 each Eggs, whites only
½ teaspoon Butter, unsalted, melted
½ cup Panko Bread Crumbs
6 cups Butternut Squash, mashed
¼ cup Gruyere Cheese, grated
1 teaspoon Thyme, fresh chopped
¼ teaspoon Salt & Pepper, mixed
1, ½ Tablespoon Cornstarch
1, 1/3 cup Skim Milk
Pinch Nutmeg, ground
PREPARATION:
- Preheat oven to 400˚ F.
- Lightly spray four- 8 ounce ramekins with non-stick pan spray & sprinkle evenly with the panko crumbs.
- Place the ramekins on a baking sheet.
- In a medium sauté pan, add butter, mashed squash and seasonings: thyme, salt and pepper.
- Add skim milk and corn starch slurry (cornstarch + cold water, 1:1 ratio).
- Bring to a light boil over medium heat while whisking frequently. Reduce heat and stir in gruyere cheese. Once cheese is melted, pull off heat and let mixture cool.
- In separate bowl, whip the egg whites with an electric mixer until firm peaks form; carefully fold egg whites into vegetable-milk mixture.
- Spoon into ramekins; reduce the heat of the oven to 375˚ F and bake for about 20 minutes, or until the center is firm and slightly golden brown
Number of servings: 4
Serving size: 1 each
Calories: 148
Fat grams: 4
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