Corn Timbale With Kale

Name: Corn Timbale With Kale
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 tablespoon unsalted butter; 4 cups packed cleaned and coarsely chopped kale; 1 red bell pepper; 1 small onion, chopped; 1 (8 1/2 ounce) can cream-style corn; 1 cup egg whites or 1 cup egg substitute; 1 cup fat-free cottage cheese; 1 cup shredded low fat mozzarella; 1/2 cup grated parmesan cheese; 1/3 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon cayenne

Submitted by Schpeen

"From WW simply the best - all American cookbook"

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Ready In:: 1hr
Ingredients:: 12
Serves:: 6

ingredients

1 tablespoon unsalted butter
4 cups packed cleaned and coarsely chopped kale
1 red bell pepper
1 small onion, chopped
1 (8 1/2 ounce) can cream-style corn
1 cup egg whites or 1 cup egg substitute
1 cup fat-free cottage cheese
1 cup shredded low fat mozzarella
¹⁄₂ cup grated parmesan cheese
¹⁄₃ cup all-purpose flour
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon cayenne

directions

Preheat oven to 350°F Spray a 6 cup muffin tin with nonstick spray. Melt butter in a large skillet. Stir in the kale, red pepper, and onion. Cook and cover until kale is just wilted, about 5 minutes. Transfer the mixture to a large bowl and let cool about 10 minutes.
Combine the corn, egg whites, cottage cheese, mozzarella, Parmesan, flour, salt, and cayenne in a food processor and blend. Stir the corn mixture into the kale mixture until well blended.
Spoon the mixture into the cups, filling each about 2/3 full. Bake until puffed and a toothpick inserted comes out clean, 30-35 minutes.