Old Fashioned Garden Vegetable Pudding

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* Exported from MasterCook *

 

Old Fashioned Garden Vegetable Pudding

 

Recipe By :Phyllis Magida and Sue Spitler - Skinny Vegetarian Entrees

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup packed frozen cauliflower florets -- thawed, coarsely

chopped

2/3 cup packed frozen broccoli -- thawed, coarsely chopped

2/3 cup frozen peas

2/3 cup baby carrots -- peeled, quartered

2/3 cup frozen corn

2 tablespoons reduced calorie margarine

1/2 cup red onion -- minced

2 tablespoons flour

1 cup evaporated skim milk

1/2 teaspoon salt

1/4 teaspoon nutmeg plus 1 large pinch

1/4 teaspoon white pepper

1 cup egg substitute

5 large egg whites (about 2/3 cup)

1 teaspoon cream of tartar

2 teaspoons sugar

 

Preheat oven to 350F. Place large roasting pan in oven. Add boiling water to

depth of about 1-inch.

In 2 inches simmering water, heat cauliflower, broccoli, peas, and carrots until

tender, about 5 minutes. Add corn, turn off heat, and let rest 2 minutes.

Drain vegetables in colander under cold running tap water to stop cooking.

Place vegetables in bowl.

Melt 2 tablespoons margarine over medium heat iin large saucepan. Add onion and

saute 3-4 minutes. Add flour and cook, stirring constantly with a wire whisk,

about 30 seconds or until combined. Add milk slowly, stirring constantly with

whisk. Add salt, nutmeg, and pepper and simmer until thick, 2 to 3 minutes.

Allow sauce to cool.

Stir egg substitute into milk mixture. Then add vegetables and toss to combine.

Beat egg whites until they form soft peaks. Add cream of tartar and beat until

stiff peaks are formed. With beaters running, add sugar and beat until very

stiff but not dry. Fold egg whites into vegetables.

Spoon pudding into large ovenproof glass baking dish with lots of surface area.

(Do not use souffle dish.) Place in oven in hot water bath. Bake 40-45 minutes

or until lightly browned on top. Serve immediately from casserole.

 

Description:

" Although egg whites are folded into this mild, comforting dish, its

not a souffle. Its baked in a hot water bath in the oven and will not

fall. "

 

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Per serving: 236 Calories (kcal); 7g Total Fat; (27% calories from fat); 15g

Protein; 29g Carbohydrate; 4mg Cholesterol; 502mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0