Thursday, June 18, 2009

Recipe for WTOK-TV 6/19/2009

Blueberry Brunch Casserole
6 egg whites
2 eggs
2 cups 2% milk
2- 6-oz containers of a lemon flavored yogurt
1/4 cup sugar
8 oz day-old French bread, cut into 1/2-inch cubes
1 -8-oz pkg fat-free cream cheese
1-1 1/2 cups blueberriesWhipped cream to top when serving

1. Cream softened cream cheese, sugar, and yogurt in a bowl. Beat in or whisk in egg whites, eggs, and milk. Mix well. Add bread cubes and toss to coat completely. Add blueberries.2. Coat a 13x 9 inch glass baking pan with cooking spray. Pour egg mixture into the dish. Cover with plastic wrap and refrigerate at least 1 hour or overnight.3. Preheat oven to 350 F.4. Remove plastic wrap and bake 50-55 minutes, until a knife inserted in the center comes out clean. Remove from oven and let stand 15 minutes. Garnish with additional blueberries and whipped topping. Serves 8.

This recipe was made to be low fat, that's why they use so many egg whites instead of whole eggs. If it bothers you to not use those yolks then add a total of 6 whole eggs. I did it this way once and it was fine- just not as fluffy. You can save those yolks for a vanilla pudding or for scrambled eggs.
Blueberries are ripening fast in the heat we have been having. They are plentiful to pick. Just come early or late to beat the heat. Hope you enjoy the recipe. Robin

1 comment:

  1. This looks really tasty. I can't wait to try it. You can also use egg beaters as a substitute for the eggs if you want to eliminate the cholesterol and much of the fat.

    I made a blueberry-peach crumble the other day. Basically, place some peach slices and blueberries in the bottom of a greased casserole and top that with a mixture of a little flour, wheat germ, oats, brown sugar, butter, cinnamon, some chopped nuts and bake.