*  Exported from  MasterCook  *

            Sweet Onion Spoonbread Souffle With Watercress WW

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    bacon slice
     1/2  cup           vidalia onion -- chopped
   1      cup           water
     1/2  cup           1% low-fat milk
     1/2  cup           yellow cornmeal
   1      cup           watercress leaves
     1/2  cup           shredded italian provolone cheese
     1/4  teaspoon      salt
     1/8  teaspoon      ground red pepper
   3      large         egg whites -- at room temperature
   1      tablespoon    sugar
                        cooking spray

1. Preheat oven to 375 oF.

 2. Cook bacon in a large nonstick skillet over 
medium heat until crisp. Remove bacon from skillet; crumble and set aside. 
Add onion to bacon fat in skillet: saute 3 minutes. Set aside.

 3. Combine water and milk in a medium saucepan. Gradually add cornmeal. stirring 
constantly Bring to a boil: cook 1 minute or until thick and bubbly. 
Remove from heat: stir in onion, bacon, watercress, cheese, salt, and 
pepper. Set aside 

4. Beat egg whites at high speed of a mixer until soft 
peaks form. Gradually add sugar, beating until stiff peaks form. Gently 
stir one-fourth of egg white mixture into cornmeal mixture: gently fold in 
remaining egg white mixture. Spoon into a l 1/2-quart casserole coated 
with cooking spray. Bake at 375 oF for 50 minutes or until puffy and 
golden. Serve immediately.

Exchange·: 1 P/M, 1B
Per serving: CAL 171 (29% from fat); PRO 9.7 g; FAT 5.5 g (sat 3 g); CARB 
20.5 g; FIB 1.5 g; CHOL 13 mg; IRON 0.9 mg; SOD 371 mg; CALC 162 mg.

 




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