1/2 c Boiling water
1/4 c Dried currants
6 sl White bread
–3/4 ounce each slice
Vegetable cooking spray
1 1/2 c Skim milk; divided
1 1/4 c Diced fontina cheese
–5 ounces
1 1/4 c Seedless red grapes; halved
2 tb All-purpose flour
1/3 c Sugar
2 tb Yellow cornmeal
1 ts Grated lemon rind
3 Egg whites; lightly beaten
1 Egg; lightly beaten
1 ts Extra-virgin olive oil
1 tb Sugar
2 ts Chopped fresh rosemary
1. Preheat oven to 350 oF. 2. Combine boiling water and currants; let stand
15 minutes. Drain and set aside. Trim crusts from bread; discard crusts.
Cut each slice into 4 triangles; place triangles in a single layer in a
10-inch quiche dish coated with cooking spray. Pour 1/2 cup milk over
bread; let stand 5 minutes. Top with currants, cheese, and grapes. 3. Place
flour in a bowl, and gradually add remaining 1 cup milk, stirring with a
wire whisk until blended. Stir in 1/3 cup sugar, cornmeal, lemon rind, egg
whites, and egg; pour over tart. Drizzle oil over tart, and sprinkle with 1
tablespoon sugar and rosemary. Bake at 350 oF for 45 minutes or until set;
let cool on a wire rack
Yield: 8 servings.
CALORIES 219 (31% from fat); PROTEIN 9.8g; FAT 7.6g (sat 3.9g, mono 2.4g,
poly 0.6g); CARB 28.6g; FIBER 0.8g; CHOL 49mg; IRON 0.8mg; SODIUM 108mg;
CALCIUM 174mg.
Yields
8 servings