Directions:
- Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil, and cook 1 minute, stirring frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside.
- Beat the egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the cornmeal mixture; gently fold in the remaining egg white mixture. Fold in the Roasted Summer Squash.
- Spoon mixture into a 1 1/2-quart casserole dish coated with cooking spray. Bake at 375° for 50 minutes or until set.
- Note: Prepare the Roasted Summer Squash first.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.71 Kcal (426 kJ) | ||
| Calories from fat | 13.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 2% | |
|---|---|---|---|
| Cholesterol | 3.33mg | 1% | |
| Sodium | 217.89mg | 9% | |
| Potassium | 151.75mg | 3% | |
| Total Carbs | 17.03g | 6% | |
| Sugars | 4.3g | 17% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 5.48g | 11% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 64.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 69.03 Kcal (289 kJ) | ||
| Calories from fat | 8.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 2% | |
|---|---|---|---|
| Cholesterol | 2.26mg | 1% | |
| Sodium | 147.88mg | 9% | |
| Potassium | 102.99mg | 3% | |
| Total Carbs | 11.56g | 6% | |
| Sugars | 2.92g | 17% | |
| Dietary Fiber | 0.89g | 5% | |
| Protein | 3.72g | 11% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.3mg | 3% | |
| Calcium | 43.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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