Vegetable Puff

Yield: 6 servings
Nutritional Information Per Serving (1/6 of recipe):
Calories: 133, Fat: 0.5 g, Cholesterol: 0 mg,
Sodium: 359 mg, Protein: 11.8 g, Carbohydrate: 21.2 g
Diabetic Exchanges: 2 Vegetable, 1/2 Bread, 1 Meat

Source: "1,001 Delicious Recipes for People with Diabetes"

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Ingredients

Vegetable cooking spray
4 oz mushrooms, sliced
1/2 C chopped red bell pepper
1/2 C finely chopped shallots
2 cloves garlic, minced
1 lb broccoli flower, cooked, coarsely chopped
1 C finely shredded carrots, cooked
2/3 C frozen corn, thawed
2 tsp lemon juice
3/4 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
1 C- FF half and half or FF milk
2 T flour
1 C no-cholesterol real egg product
5 lge egg whites
1/2 tsp cream of tartar

Spray skillet with cooking spray, heat over medium heat until hot. Saute mushrooms, bell pepper, shallots, and garlic until tender, about 4 minutes. Stir in broccoli flower, carrots, corn, lemon juice, and thyme, saute 5 minutes. Transfer mixture to lge bowl and stir in salt and pepper.

Whisk half and half and flour until smooth in small Sauce pan. Heat to boiling, boil, whisking constantly, until thickened, about 1 minute. Whisk half the mixture into egg product; whisk egg mixture back into half and half. Stir into vegetable mixture.

Beat egg whites in large bowl until foamy. Add cream of tartar continue beating until stiff peaks form, fold into vegetable mixture. Transfer mixture to a lightly greased 1-1/2 quart casserole. Place casserole in a large roasting pan on center rack of oven; add 2 inches hot water to pan.

Bake, uncovered, at 375 degrees 35 minutes or until casserole is puffed and lightly browned on top. Serve immediately.