KitchenAid KSM90PS Instruction and Recipe Booklet - Page 25

Mushroom-onion Tartlets

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ķ౞ĸ ሑሑሑሑMሑUሑ SHሑRሑOሑOMሑ-ሑONᇺIሑOሑNሑTAሑRሑTሑLEሑTሑSሑሑሑ 4 oz. light cream cheese 3 tablespoons margarine or butter, divided ⁄34 cup plus 1 teaspoon all-purpose flour 8 oz. fresh mushrooms, coarsely chopped ⁄12 cup chopped green onions ⁄14 cup fat-free egg substitute or 1 egg ⁄14 teaspoon dried thyme leaves ⁄12 cup shredded Swiss cheese Place cream cheese and 2 tablespoons margarine in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Add 3⁄4 cup flour. Turn to Speed 2 and mix about 1 minute, or until well blended. Form mixture into a ball. Wrap in waxed paper and chill 1 hour. Melt remaining 1 tablespoon margarine in 10-inch skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat; cool slightly. Divide chilled dough into 24 pieces. Press each piece into miniature muffin cups (greased, if desired). Place egg substitute, remaining 1 teaspoon flour, and thyme in clean mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined cups. Bake at 375°F for 15 to 20 minutes, or until puffed and golden brown. Serve warm. Yield: 12 servings (2 tartlets per serving). Per serving: About 98 cal, 4 g pro, 8 g carb, 6 g fat, 8 mg chol, 167 mg sod. 23

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a
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MUSHROOM-ONION TARTLETS
23
4
oz. light cream cheese
3
tablespoons margarine
or butter, divided
3
/
4
cup plus 1 teaspoon
all–purpose flour
8
oz. fresh mushrooms,
coarsely chopped
1
/
2
cup chopped green
onions
1
/
4
cup fat-free egg
substitute or 1 egg
1
/
4
teaspoon dried thyme
leaves
1
/
2
cup shredded Swiss
cheese
Place cream cheese and 2 tablespoons margarine in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 4 and beat about 1 minute. Stop and
scrape bowl. Add
3
/
4
cup flour. Turn to Speed 2 and
mix about 1 minute, or until well blended. Form
mixture into a ball. Wrap in waxed paper and chill
1 hour.
Melt remaining 1 tablespoon margarine in 10-inch
skillet over medium heat. Add mushrooms and
onions. Cook and stir until tender. Remove from
heat; cool slightly.
Divide chilled dough into 24 pieces. Press each
piece into miniature muffin cups (greased, if
desired).
Place egg substitute, remaining 1 teaspoon flour,
and thyme in clean mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 6 and beat about
30 seconds. Stir in cheese and cooled mushroom
mixture. Spoon into pastry–lined cups. Bake at
375°F for 15 to 20 minutes, or until puffed and
golden brown. Serve warm.
Yield: 12 servings (2 tartlets per serving).
Per serving: About 98 cal, 4 g pro, 8 g carb, 6 g fat,
8 mg chol, 167 mg sod.