11 T Sugar
3 T Lemon juice
1/2 c Orange juice
2 t Cornstarch
6 Large egg whites
2 Large egg yolks
3/4 t Grated lemon peel
1/2 t Vanilla
Sweetened light sour cream*
Vanilla nonfat yogurt*

1. In a 9"-wide ovenproof frying pan (attractive enough for serving) or in
a cake pan, combine 3 tablespoons sugar, lemon and orange juices, and
cornstarch; set aside.

2. In a large bowl, beat egg whites on high speed until foamy, then
gradually beat in 6 tablespoons sugar until whites hold stiff peaks.

3. In another bowl, beat egg yolks until thick with remaining 2 tablespoons
sugar, peel, and vanilla. Fold yolks into whites.

4. Over high heat, stir citrus juice mixture until boiling. Off the heat,
spoon egg mixture in large dollops into the hot sauce.

5. Bake in a 350'F. oven until omelet-souffle is golden brown and jiggles
only slightly in the center when gently shaken, 15-20 minutes. Spoon sauce
out with souffle; souffle center may be slightly creamy. Offer sour cream
to add to taste.

Kim,LA (06:50:24 am) : My brother gave me this recipe. I haven't tried them but he says the are really
good.

Fluffy Pancakes
2 cups flour
2 tablespoons sugar
2 eggs
1/2 teaspoon salt
2 tablespoons baking powder
2 cups milk
5 tablespoons sour cream
4 tablespoons melted butter
Mix dry ingredients in large bowl. Combine eggs, milk and sour cream. Pour gradually into dry
ingredients beating with a whisk to prevent lumping. Add butter and beat until smooth. Cook on
prepared griddle. One half cup batter makes large pancake. Serves 4 to 5 people. Left over batter
may be kept in refrigerator for a couple of days.

Betsy, NY (06:59:04 am) :
Here's some syrup for the pancakes:

BLUEBERRY SYRUP

1/2 c. sugar
1/4 c. water
1/4 c. light corn syrup
1 tbsp. cornstarch
2 tsp. lemon juice
2 c. blueberries

Combine sugar and cornstarch in 1 quart casserole. Add water, syrup, and lemon juice. Stir in
blueberries. Microwave on full power 4 1/2 to 5 minutes or until thickened. Micro-tip: For a thicker
sauce, add additional teaspoon of cornstarch.
FROM: Cookbook USA CD

Betsy, NY (08:39:42 am) : Here's a low fat hollandaise from Pillsbury:

Asparagus Eggs Benedict

Fresh asparagus replaces traditional sauteed ham slices, and a flavorful lemon sauce substitutes for
butter and egg-rich hollandaise in this lighter and healthier brunch main dish.

Prep Time: 30 minutes

SAUCE
3/4 cup reduced-calorie mayonnaise or salad dressing
3/4 cup nonfat sour cream
2 teaspoons all natural butter-flavor granules
1/2 teaspoon grated lemon peel
Dash to 1/8 teaspoon ground red pepper (cayenne)
3 tablespoons skim milk
1 tablespoon lemon juice
1 1/2 teaspoons prepared mustard

EGGS BENEDICT
3/4 lb. fresh asparagus, halved
4 (8-oz.) containers refrigerated or frozen fat-free
egg product, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
8 English muffins, split, lightly toasted

In small saucepan, combine all sauce ingredients; blend well. Heat over
medium-low heat until hot; keep warm.

In large nonstick skillet, bring 1 cup water to a boil. Add asparagus; return to
a boil. Reduce heat; cover and simmer 3 to 6 minutes or until tender. Remove
asparagus from skillet; cover to keep warm.

Spray same skillet with nonstick cooking spray. Add egg product, salt and pepper;
mix well. Cook, stirring frequently, over medium-high heat until set.

To serve, place 2 English muffin halves on each of 8 individual plates.
Top each serving with eggs, asparagus and 3 tablespoons sauce. If desired,
sprinkle with paprika. Serve immediately.

8 servings

NUTRITION INFORMATION PER SERVING: (1/8 of Recipe)
Calories 290; Protein 18g; Carboyhydrate 34g; Fat 9g; Sodium 770mg.

DIETARY EXCHANGES: 2 Starch, 1 Vegetable, 1 Very Lean Meat, 1 1/2 Fat OR
2 Carbohydrate, 1 Vegetable, 1 Very Lean Meat, 1 1/2 Fat

Betsy, NY (09:05:52 am) :
Eggs Baked in Tomato Shells

4 large firm tomatoes
1/2 tsp each salt, pepper and dried basil
4 eggs
2 tsp grated Parmesan
1 tsp chopped parsley
4 tsp butter, melted

Cut tomatoes in half crosswise. Leaving a 1/2 inch shell (be careful not to cut through the bottom),
scoop out the pulp from each tomato half. (Save pulp and juice for other uses.) Invert tomato shells
on paper towels to drain.

Place tomato shells, hollow side up, in a greased 9x13 inch pan; sprinkle each with salt, pepper, and
basil.

Carefully break an egg into each tomato shell. Sprinkle each egg with 1/2 teaspoon of the cheese and
1/4 teaspoon of the parsley, then drizzle 1 teaspoon butter over each.

Bake in a 350 oven for 20 to 25 minutes or until eggs are set to your liking.

Serves 2-4

Betsy, NY (09:09:25 am) :
Title: Crustless Breakfast Pizza
Categories: Breakfasts, Pork
Yield: 6 servings

-Robbie Shelton
1 lb Pork Sausage
1 c Frozen Hash Browns; thawed
2 Red or Green Bell Peppers; sliced thin
2 To 3 Roma tomatoes; thinly Sliced
1 c Sharp Cheddar Cheese; shred
5 lg Eggs
1/4 c Milk
1/8 ts Freshly Ground Black Pepper
Italian Herbs (see note)
Freshly grated Parmesan Cheese to taste
Tomato slices for garnish

Heat oven to 375 degrees. Have ready a 10-inch pie
plate. Crumble sausage into a large skillet and cook
over medium heat 5 to 7 minutes, Remove from skillet
with a slotted spoon, pressing out excess fat. Spoon
into pie plate. Top with hash browns, bell pepper and
tomato slices and top with Cheddar. In a medium-size
bowl, beat together eggs, milk, black and herbs. Pour
over cheese. Sprinkle with Parmesan.

Bake 30 to 35 minutes, until slightly puffed and a
knife inserted in center comes out clean. (if making
ahead, let cool completely, then wrap and refrigerate.
To reheat, cover with foil and bake in a 350 degree
oven 20 to 30 minutes.) Garnish with tomato slices
and Parmesan.

NOTE: Instead of the Italian herbs...you can use a
mixture of chervil, parsley and tarragon.

Makes 6 servings, each; 312 calories, 19 grams
protein, 8 grams carbohydrate, 23 grams fat, 229
milligrams cholesterol, 674 milligrams sodium.

SueA (11:36:48 am) : Padre1s Pie

2 9-inch pie crusts (uncooked)
4 eggs
1 container (16 ounces) cottage cheese
1 container ricotta cheese
2 cups diced cooked ham
3/4 cup grated Parmesan cheese
1/4 cup Dijon Mustard
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup chopped onion
1/4 teaspoon ground black pepper

Make pie crust however you prefer-from scratch, refrigerated premade or mix.
Shape 2/3 of the pastry in large ball; shape remaining pastry into small ball, pinching off a small
piece to use for decoration. On lighty floured surface, roll larger ball into 15-inch circle. Fold circle
into fourths and carefully lift into a 9-inch springform pan; unfold. With fingers, lightly press pastry
into bottom and up side of pan; set aside.
Separate 1 egg; set egg white aside. In large bowl, with electric mixer at mediuim speed, blend
remaining eggs, egg yolk, cottage cheese, ricotta cheese, ham, Parmesan cheese, mustard, spinach,
onion and pepper. Spoon mixture into prepared crust.
Roll small ball of pastry into 9-inch circle; place over filling, pressing lightly around edge to seal.
Roll out remaining piece of dough; cut out 8 leaves and use to decorate pastry top. Slit top of pie to
allow team to escape. Beat reserved egg white lightly; brush over pastry top. Bake at 375 degrees for
1 hour. Refriegerate 4 hours or until cold. Cut into wedges to serve.

SueA, CA (11:48:38 am) : Chilies Rellenos Souffle

1 can (7 oz.) whole green chilies
1 lb sharp cheddar cheese, grated
1/2 lb Monterey jack cheese, grated
4 eggs
1 can evaporated milk
2 tablespoons flour
1/2 teaspoon salt
1 can (8 oz.) tomato sauce
1/2 package taco seasoning

Preheat oven to 350 degrees. Remove veins and seeds from chilies and chop. Butter a 13 x 9-inch
baking dish. Sprinkle cheese in baking dish. In medium bowl beat eggs, milk, flour, and salt until
smooth; stir in chilies and pour over cheese. Bake 25 minutes.
Combine tomato sauce and taco seasoning and pour over baked egg mixture. Bake 5 more minutes.
Let stand 15 minutes then cut into 2-inch squares. Makes 24, about 170 calories each.
END OF FILE