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1
Cook the cauliflower in salt water till 'al dente' or possibly barely tender.
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2
Mix the lowfat sour cream with the diced onions, herbs, spices (liberal hand with the paprika) and salt & pepper.
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3
Drain the cooked cauliflower and add in it to the lowfat sour cream mix; mix well but carefully so as not to break up the cauliflower pcs too much.
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4
Butter a large casserole form.
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5
Assemble the casserole in layers; toast, cauliflower mix, tomatoes then cheese.
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6
Repeat till all ingredients are used.
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7
Top layer should be the cheese.
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8
Bake for approximately 20 mins at 425F.
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9
NOTES : Recipe Redo.
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10
How about using liquid removed yogurt in lieu of the lowfat sour cream Depending on the exact fat content of the yogurt (this assumes full fat), the fat for the entire recipe will drop from around 139 grams of fat to about 87 grams of fat.
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11
I know Barb cannot find lowfat cheeses, but is part skim mozzarella available Using liquid removed yogurt and part skim mozzarella cheese, the recipe will come in around 28% CFF (64 grams of fat).
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12
Barb, do you think which mozzarella cheese would offer sufficient flavor
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13
Reducing the gouda to 1/4 lb.
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14
will also bring the recipe in under 30%CFF (assuming you use yogurt cheese).
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15
The actual fat content will depend on the yogurt used, the cheese used, and the bread used.
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16
Note which MC is including 14 grams of fat for the whole wheat bread; personally, I think which's higher than most WW breads.
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[Ellen C. ([email protected]/* <!
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