| |
|
Ingredients:
1 cup apricot nectar
3/4 cup dried apricots, quartered
2 cup diced, peeled papaya
1 tbsp honey
1 tbsp fresh lime juice
1 15-oz. round brie
8 cup 1-inch french bread cubes
1 vegetable cooking spray
2 tbsp brown sugar
12 oz evaporated skim milk
1/4 tsp salt
3 egg whites, lightly beaten
2 eggs, lightly beaten
Instructions:
Combine the nectar and apricots in a microwave-safe bowl. Microwave
at HIGH 2 minutes or until mixture boils; cover and let stand 30
mintues or until apricots soften. Drain apricots, reserving 2
Tablespoons nectar; discard remaining nectar. Combine apricots,
reserved nectar, papaya, honey, and lime juice; stir gently, and set
salsa aside.
Remove rind from Brie, and discard. Cut brie into small pieces.
Arrange half of bread cubes in the bottom of a 9-inch square baking
dish coated with cooking spray. Top with half of Brie, and sprinkle
with half of brown sugar. Repeat procedure with remaining bread, Brie
and brown sugar.
Preheat oven to 350 F.
Combine milk, salt, egg whites, and eggs; stir well. Pour over bread;
press firmly with back of spoon to moisten all bread cubes. Cover;
chill
30 minutes.
Bake at 350 F for 35 minutes or until a knife inserted near center
comes out clean. Serve warm with salsa.
Cal:297 (32% from fat); Fat 10.4 g; Protein 15.1g, Sodium 534 mg.
Reprinted from Cooking Light Magazine - May 1996.
Servings: 9
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. James Michener
More information:
Open Directory:
Chili Recipes
Mexico
Yahoo:
Mexican Food & Drink
Mexican
Society
Brie Strata With Apricot-Papaya Salsa Recipe brought to you by Mexican Recipes To-Go
