Rehydrate sun-dried tomatoes in boiling water for ten minutes. In a medium bowl, beat egg whites and yolk until frothy. Add the cooked spghetti squash, broccoli, carrot, red pepper, herbs and pepper. Set aside. Place all the sauce ingredients in a blender or food processor. Cover and process until pureed. Spoon into saucepan; warm over low heat until heated through. Spray a nonstick skillet with cooking spray. Drop batter, 1/4 cup at a time, into skillet. Cook over medium heat until browned; turn and cook until set. Place on a heated platter and keep warm until all are cooked. Serve topped with sauce. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (451g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 52.4mg||16 %|
|Sodium 1216.9mg||42 %|
|Potassium 1476.2mg||39 %|
|Total Carbohydrate 22g||6 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 18.1g|
|Protein 37.2g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 244
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