Saturday, July 02, 2005

Broccoli & Cornmeal Kuchen

Broccoli & Cornmeal Kuchen

3 1/2 cups broccoli flowerets
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 1/2 tsp. baking powder
1 cup cottage cheese
1 large egg
3 egg whites
1/2 cup lowfat buttermilk
2 TBS. butter, melted
4 tsp sugar

Cook the broccoli flowerets by your preferred method until tender-crisp. Immerse in ice water to cool and drain thoroughly.

In a large bowl, stir together cornmeal, flour, baking powder. In a small bowl, beat cottage cheese, buttermilk, egg, egg whites, butter and sugar until well blended. Add cheese mixture to flour mixture and stir just until dry ingredients are evenly moistened.

Pour batter into a greased round 8-inch baking pan or quiche dish. Gently press broccoli decoratively into batter. Bake in a 350 oven until center of kuchen feels firm when lightly pressed, about 30-40 minutes.

Let kuchen cool slightly, then cut into wedges

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