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| Wed.11.4.2009 | Lentils Au Gratin |
| Mon.11.2.2009 | Reduced-Fat Butternut Squash Casserole |
| Wed.10.28.2009 | Roquefort Cheese Dressing |
| Mon.10.26.2009 | Healthy Omelet For A Crowd |
| Wed.10.21.2009 | Vichyssoise In A Spud |
| Mon.10.19.2009 | Oatmeal Cake With Coconut Icing |
| Wed.10.14.2009 | Banana Ginger Pancakes With Cinnamon Syrup |
| Mon.10.12.2009 | Reduced-Fat Butter Pecan Turtle Cookies |
Savory Jarlsberg Lite Flan This marvelous savory cheese flan is perfect for spring entertaining. It can be served warm or chilled as an appetizer. I often serve it on top of a green salad sprinkled with diced tomatoes. It also can be a tasty and unusual brunch entree if garnished with orange slices. I have used Jarlsberg Lite cheese because I love its creamy texture, mellow, nutty flavor and the fact that it melts readily without lumps or stringiness. Also, it contains 50 percent less fat, 30 percent fewer calories and less sodium than regular Swiss cheese, and is an excellent source of calcium. I can promise you that this flan will be a favorite dish in your home from the first time you make it. Any leftover flan is good served cold and can be sliced or diced in salads, soups or omelets. For a slightly richer texture, you can use whole milk. SAVORY JARLSBERG LITE FLAN 2 cups nonfat milk 3 tablespoons cornstarch 2 tablespoons butter 1/4 teaspoon ground nutmeg 1/2 teaspoon dried basil, crushed 1/2 teaspoon dried oregano, crushed 1 teaspoon dried thyme, crushed 1/2 teaspoon freshly ground black pepper 2 eggs 2 egg whites 1 1/2 cups finely chopped Jarlsberg Lite deli cheese slices 1. Preheat the oven to 300 F. Spray four ramekins or custard cups with nonstick cooking spray and set aside. 2. Combine 1/2 cup of the milk and the cornstarch in a large saucepan and stir until completely dissolved. Add the remaining milk and the butter, and slowly bring to a boil over low heat. Remove from the heat and allow to cool slightly. Stir in the nutmeg, basil, oregano, thyme and pepper. Add the whole eggs, one at a time, stirring constantly after each addition. Add the egg whites, a little at a time, again stirring constantly after each addition. Add the cheese and mix until almost completely melted. 3. Spoon a generous 1/2 cup of the cheese mixture into each of the prepared ramekins. Place the filled ramekins in a large baking pan. Add hot water to a depth of 1 inch. Place the pan in the preheated oven and bake for approximately 55 minutes, or until the flan is set. 4. Carefully remove the ramekins from the water and place on a rack to cool slightly. To unmold, run a knife around the edge of the flan and then quickly turn it onto a dish or into a shallow bowl. Makes 4 servings. Each serving contains approximately: 373 calories; 19 gm fat; 154 mg cholesterol; 571 mg sodium; 12 gm carbohydrates; 36 gm protein; negligible fiber. My booklet "Beans and Legumes for Every Occasion" contains light but satisfying recipes for the most commonly used beans and tells how to substitute some of the more readily available designer varieties. To order, send $3 (check or money order made payable to King Features) and a stamped (63 cents), self-addressed, No. 10 envelope to Beans, P.O. Box 536475, Orlando, FL 32853-6475. Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light (Name of Newspaper) P.O. Box 1212 La Jolla, CA 92038 Please include a stamped (63 cents), self-addressed envelope. (c) 2007 by King Features Syndicate Inc. |