ķĸ
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
MUSHROOM-ONION TARTLETS
23
4 oz. light cream cheese
3 tablespoons margarine
or butter, divided
3
⁄
4
cup plus 1 teaspoon
all–purpose flour
8 oz. fresh mushrooms,
coarsely chopped
1
⁄
2
cup chopped green
onions
1
⁄
4
cup fat-free egg
substitute or 1 egg
1
⁄
4
teaspoon dried thyme
leaves
1
⁄
2
cup shredded Swiss
cheese
Place cream cheese and 2 tablespoons margarine in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 4 and beat about 1 minute. Stop and
scrape bowl. Add
3
⁄4 cup flour. Turn to Speed 2 and
mix about 1 minute, or until well blended. Form
mixture into a ball. Wrap in waxed paper and chill
1 hour.
Melt remaining 1 tablespoon margarine in 10-inch
skillet over medium heat. Add mushrooms and
onions. Cook and stir until tender. Remove from
heat; cool slightly.
Divide chilled dough into 24 pieces. Press each
piece into miniature muffin cups (greased, if
desired).
Place egg substitute, remaining 1 teaspoon flour,
and thyme in clean mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 6 and beat about
30 seconds. Stir in cheese and cooled mushroom
mixture. Spoon into pastry–lined cups. Bake at
375°F for 15 to 20 minutes, or until puffed and
golden brown. Serve warm.
Yield: 12 servings (2 tartlets per serving).
Per serving: About 98 cal, 4 g pro, 8 g carb, 6 g fat,
8 mg chol, 167 mg sod.
