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Healthy Exchanges

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  FORUM:   Recipes
TOPIC:   Three Cheese Strata 


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Author: Message: Sorting Last Post on Top


ANNINSD
Posts: 5,804
7/1/08 4:40 P

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Three Cheese Strata
from JoAnna Lund Arthritis Exchanges Cookbook p.145

Servings: 8


Recipe Ingredients

12 slices reduced-calorie Italian bread, cut into 1 -inch cubes
1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup
2/3 cup carnation nonfat dry milk powder
1 1/2 cups water
4 eggs, beaten, or equivalent in egg substitute
1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
1 1/2 cups (6 ounces) shredded Kraft reduced-fat Cheddar cheese
7 (3/4 ounce) slices Kraft reduced-fat Swiss cheese, shredded

Recipe Directions

Spray a 9 x 13 inch baking dish with butter-flavored cooking spray.
Evenly arrange bread cubes in prepared baking dish. In a large bowl,
combine mushroom soup, dry milk powder, water and eggs. Stir in
Parmesan cheese, Cheddar cheese, and Swiss cheese. Pour soup mixture
evenly over bread. Cover and refrigerate for at least 1 hour or up
to 24 hours. Uncover and bake at 350 degrees for 45 minutes or until
a knife inserted near center comes out clean. Place baking dish on a
wire rack and let set for 5 minutes. Cut into 8 servings.

Each Serving Equals:

Weight Watchers: 5 points

HE: 2 1/2 protein (1/2 limited), 3/4 bread, 1/4 skim milk, 1/4 slider,
1 optional Calorie

Nutritional: 227 Calories, 7 gm fat, 22 gm protein, 19 gm carbohydrate,
603 mg sodium, 272 mg calcium, 0 gm fiber

Diabetic: 2 meat, 1 1/2 starch

JoAnna's Notes: "If one cheese is good, and two even better, why not
go culinarily wild and enjoy three scrumptious (but low-fat or
reduced-fat) cheeses? Take note: This wonderful baked bread and cheese
combo needs to rest for at least an hour before baking----and can be
prepared up to 24 hours in advance". - JoAnna Lund


Mary's Notes: This was wonderful and reminded me of a recipe my aunt
used to make using sausage in it. Very similiar to quiche also. Hal
and I both liked it. I highly recommend that you throughly spray your
pan, the cheese does stick. I used Veggie Slice Cheese (tofu cheese)
without a problem and Alpine Lace brand nonfat for the Parmesan. The
Parmesan was already shredded, and the Veggie slices I just cut into
small pieces. Veggie slices melted beautifully and really tasted good
in this recipe. No meat needed in this recipe, but I might try some
chopped broccoli next time.


Ann in San Diego


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