Corn Soufflé Recipe

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1 8.5 package of corn mix or corn meal
1 cup whipping cream or fat free half and half
1 cup of sour cream or lite sour cream
1/2 cup butter
1 8oz can of corn without the juices
1 8oz package of cheddar cheese
2 egg
2 egg whites
salt and pepper to taste
1 cup cheddar cheese for topping

Preheat oven 375. Mix ingredients well. Spray baking dish with PAM and pour mix. Bake for 45 minutes, top with cheddar cheese and cook for 10 minutes. Let it cool for 20 minutes, cut into rectangles. Serve warm
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Sonia’s Healthy Bruschetta Recipe

4 pieces soppresatta deli quality
2 cups part skim milk mozzarella cheese
1 tablespoon italian spices
1/2 teaspoon red pepper if you like spicy
1 tablespoon olive oil
salt and pepper to taste
1 roma tomato
4 pre-sliced Oroweat 100% whole wheat sandwich thin, they are easy to find in the bread or deli section.
1-2 tablespoon balsamic vinegar
fresh basil to garnish

In a wood board cut and mix and the first 6 ingredients until small. In a cookie sheet spread 1 tablespoon olive oil and place the open sandwich bread thins with the inside part down. Put the mix evenly on top, layer with a slice of roma tomato and cook 375 degrees for 12 minutes. Remove from oven, drip the balsamic vinegar on top and garnish with basil. Serve as an appetizer or just bread with any fabu meal!