1\/2 C. boiling water
\n1\/4 C. dried currants
\n6 (3\/4-oz.) slices white bread
\nVegetable cooking spray
\n1 1\/2 C. skim milk, divided
\n1 1\/4 C. (5 oz.) diced fontina cheese
\n1 1\/4 C. seedless red grapes, halved
\n2 T. all-purpose flour
\n1\/3 C. sugar
\n2 T. yellow cornmeal
\n1 tsp. grated lemon rind
\n3 egg whites, lightly beaten
\n1 egg, lightly beaten
\n1 tsp. extra-virgin olive oil
\n1 T. sugar
\n2 tsp. chopped fresh rosemary<\/p>\n
Preheat oven to 350\u00b0. Combine boiling water and currants; let stand 15 minutes. Drain and set aside. Trim crusts from bread; discard crusts. Cut each slice into 4 triangles; place triangles in a single layer in a 10-inch quiche dish coated with cooking spray. Pour 1\/2 C. milk over bread; let stand 5 minutes. Top with currants, cheese, and grapes. Place flour in a bowl, and gradually add remaining 1 C. milk, stirring with a wire whisk until blended. Stir in 1\/3 C. sugar, cornmeal, lemon rind, egg whites, and egg; pour over tart. Drizzle oil over tart, and sprinkle with 1 T. sugar and rosemary. Bake at 350\u00b0 for 45 minutes or until set; let cool on a wire rack.<\/p>\n
Yield: 8 servings
\nCalories: 219
\nFat: 7.6g
\nFiber: .8g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 C. boiling water 1\/4 C. dried currants 6 (3\/4-oz.) slices white bread Vegetable cooking spray 1 1\/2 C. skim milk, divided 1 1\/4 C. (5 oz.) diced fontina cheese 1 1\/4 C. seedless red grapes, halved 2 T. all-purpose flour 1\/3 C. sugar 2 T. yellow cornmeal 1 tsp. grated lemon rind 3 egg whites, lightly beaten 1 egg, lightly beaten 1 tsp. extra-virgin olive oil 1 T. sugar 2 tsp. chopped fresh rosemary Preheat oven to 350\u00b0. Combine…<\/p>\n