Savory Spinach-Gorgonzola Custards |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you don't have custard cups, disposable aluminum cups will work just fine. Ingredients:
1/2 cup frozen chopped spinach, thawed |
2 large onions, halved and thinly sliced |
2 teaspoons olive oil |
2 teaspoons brown sugar |
vegetable cooking spray |
3 ounces crumbled gorgonzola cheese |
1/2 (8-ounce) package fat-free cream cheese, softened |
1 large egg |
1 cup reduced-fat milk (2%) |
1/2 cup egg substitute |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 teaspoon pepper |
Directions:
1. Drain spinach well, pressing between layers of paper towels. Set aside.
2. Sauté sliced onions in hot oil in a large nonstick skillet over medium heat 5 minutes.
3. Stir in brown sugar; cook, stirring occasionally, 20 minutes or until onions are caramel colored. Reserve 1/4 cup onions. Spoon remaining onions evenly into 6 (6-ounce) custard cups coated with cooking spray; sprinkle evenly with Gorgonzola cheese.
4. Beat cream cheese with an electric mixer until smooth. Add egg and next 5 ingredients, beating just until blended. Stir in spinach. Spoon evenly over cheese in custard cups.
5. Place cups in a 13- x 9-inch pan. Add hot water to pan to a depth of 1 inch.
6. Bake at 350° for 30 to 40 minutes or until almost set. Remove cups from pan. Let stand 10 minutes; unmold, and top with reserved onions.
7. *1 (4-ounce) package crumbled blue cheese may be substituted.
8. Original recipe with half-and-half, more cheese, and oil: Calories 265 (70% from fat); Fat 21g (sat 11g); Chol:159mg.
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