Vegetable Cheese Canneloni

[Guest guest]

To answer the egg (Australian Cheesecake) question, I haven't tried the recipe

yet but I don't see why you couldn't try an egg replacer like Ener-G Egg

Replacer, I'm anxious to try something I ordered from www.dixiediner.com called

N'egg - it's an egg replacer made from soy products.

 

 

* Exported from MasterCook *

 

Vegetable-Cheese Cannelloni

 

Recipe By :Oxmoor House - The Low-Fat Way to Cook

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cannelloni shells, uncooked

1 14 1/2 oz can no-salt-added whole tomatoes -- undrained

1 8 oz can no-salt-added tomato sauce

2 tablespoons no-salt-added tomato paste

1/4 cup finely chopped green pepper

1/4 cup finely chopped shallots

1 clove garlic -- crushed

1/2 teaspoon dried whole basil

vegetable cooking spray

1 cup shredded carrot

1 cup shredded zucchini

1/2 cup diced fresh mushrooms

2 tablespoons chopped fresh parsley

2 cups 1% low-fat cottage cheese

1/4 cup frozen egg substitute -- thawed

2 tablespoons grated Parmesan cheese

1/2 teaspoon dried whole basil

1/8 teaspoon ground nutmeg

1/8 teaspoon ground white pepper

 

Cook cannelloni shells according to package directions, omitting salt and fat;

drain and set aside.

Place tomatoes in container of an electric blender or food processor; top with

cover, and process until smooth. Transfer tomato puree to a saucepan; stir in

tomato sauce and next 5 ingredients. Bring to a boil; reduce heat, and simmer,

uncovered, 20 minutes, stirring occasionally. Spread 1/2 cup tomato mixture in

an 11 x 7 x 2-inch baking dish coated with cooking spray; set aside. Reserve

remaining tomato mixture.

Coat a large nonstick skillet with cooking spray; place over medium-high heat

until hot. Add carrot, zucchini, mushrooms, and parsley; saute until

crisp-tender. Drain vegetable mixture well on paper towels.

Combine cottage cheese and remaining ingredients in container of electric

blender or food processor. Top with cover, and process until mixture is smooth.

Combine vegetable mixture and cheese mixture in a large bowl; stir well.

Spoon vegetable-cheese mixture evenly into cannelloni shells, and place in

baking dish. Spoon remaining tomato mixture evenly over shells. Cover and bake

at 375F for 20 minutes or until thoroughly heated.

 

 

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Per serving: 76 Calories (kcal); 3g Total Fat; (29% calories from fat); 5g

Protein; 10g Carbohydrate; 2mg Cholesterol; 100mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0