posted by Mai 12-11-102 6:30 AM
Savory Spinach-Gorgonzola Custards
Serve these bold, cheesy custards with a big tossed salad dressed in tangy vinaigrette alongside crusty multigrain rolls or bread. If you don't have custard cups, disposable aluminum cups will work just fine.
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
Drain spinach well, pressing between layers of paper towels. Set aside.
Sauté sliced onions in hot oil in a large nonstick skillet over medium heat 5 minutes. 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.
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.
Place cups in a 13- x 9-inch pan. Add hot water to pan to a depth of 1 inch.
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.
*1 (4-ounce) package crumbled blue cheese may be substituted.