Miascia -- Mixed Fruit Tartcakes, italian 1/4 cup raisins 1/2 cup boiling water 8 (1 oz ea) slices white bread 1 1/2 cup 1% low fat milk, divided 1 cup peeled, chopped pear 2 tablespoon flour 1/4 cup + 2 tb. sugar, divided 2 tablespoon cornmeal 1 teaspoon grated lemon rind 3 eggs, lightly beaten 1/2 cup seedless red grapes, halved 2 teaspoon chopped fresh rosemary 2 teaspoon olive oil 1. Combine raisins and boiling water; let stand 15 minutes. Drain and set aside. 2. Trim crusts from bread. Cut each slice into 4 triangles; place in a single layer in a 13 x 9 x 3 baking dish. Pour 1/2 cup milk over bread and let stand for 5 minutes. 3. Carefully (bread will be soggy) arrange the bread triangles in the bottom of a 10" quiche dish coated with cooking spray. Top with apple and pear. Place flour in a medium bowl, gradually add remaining milk stirring with a wire whisk until blended. Stir in 1/4 cup plus 1 Tb sugar, cornmeal, lemon rind and eggs; stir well. Pour milk mixture over apple and pear; top with raisins and grapes, and sprinkle with rosemary. Drizzle oil over mixture; sprinkle with remaining sugar. 4. Bake at 350F for 50 minutes or until set; cool on wire rack. Cut into wedges. Serving information: 207 calories; fat 4.5 gm; sodium 155 mg Source: Cooking Light Magazine, October 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 |
