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Recipe(tried): Breakfast Tilipia Mousse Pastries - Quick Breakfast for Hypoglycemics

Breakfast and Brunch
BREAKFAST TILIPIA MOUSSE PASTRIES

I have hypoglycemia (not quite as bad as diabetes, not even as bad as hypoglycemia gets)but enough that eggs or cereal just wasn't cutting it in the morning. After a lot of searching, we started cooking tilipia -- the fish that supposedly has the highest amount of protein. When I got tired of straight fish (and after we found out fish, when steamed, will eat through the bottom of steamers), I came up with this from various recipe books. The good thing is you make it maybe once a month and then you just pop it in the oven every morning and go on about your business.

3 tilipia fillets
1/3 cup milk
1 egg
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon nutmeg
1 teaspoon minced garlic
pastry

Use a food chopper to chop up the tilipia fillets into a mash. Pour into a bowl with all other ingredients but the pastry and mix well.

Take a muffin pan and press the pastry into the muffin squares. Leave top of pastry shells open. Fill with tilipia mixture.

Cook at 325 degrees F until the shell is golden brown and mousse has thickened and appears jell-like on top -- a little over thirty minutes. Freeze.

In the morning, pop one of the pastries back in the oven for thirty minutes at 350 degrees F -- will come out ready to eat.

The recipe makes enough for about a month, if you use some of the tinier-sized muffin pans. MY pastry recipe is too crumbly and not very healthy -- would appreciate improvements.
MsgID: 052565
Shared by: Sarah Texas
Board: Healthy Cooking at Recipelink.com
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