Low Fat Croustades recipe
information
250 Calories per serving
ingredients
2 x 3/4-oz (20 g) slices of crustless wholemeal bread
1 1/2 teaspoons margarine
1 1/2 teaspoons margarine
For a hot filling:
1 teaspoon vegetable oil
1 shallot or small onion, finely chopped
4 1/2 oz (135 g) cooked or drained canned butter beans
1 oz (30 g) curd cheese
1 oz (30 g) Cheddar cheese, grated
salt
dash of pepper sauce
1 shallot or small onion, finely chopped
4 1/2 oz (135 g) cooked or drained canned butter beans
1 oz (30 g) curd cheese
1 oz (30 g) Cheddar cheese, grated
salt
dash of pepper sauce
method
1. Flatten each slice of bread by rolling evenly and gently with a rolling pin.
2. Spread each side of the bread thinly with the margarine.
3. Press the bread into two individual Yorkshire pudding tins.
4. Bake at Gas Mark 6, 200°C, 400°F for 12 - 14 minutes.
5. While the croustades are cooking, prepare the hot filling.
6. Heat the oil in a small saucepan, add the shallot or onion and stir-fry for 4 - 5 minutes.
7. Mash the butter beans and curd cheese together, stir into the stir-fried onion and stir over a low heat until heated through.
8. Add the grated cheese and stir until melted.
9. Season the beany cheese filling with salt and a little pepper sauce.
10. Spoon into the hot croustades and serve immediately.
2. Spread each side of the bread thinly with the margarine.
3. Press the bread into two individual Yorkshire pudding tins.
4. Bake at Gas Mark 6, 200°C, 400°F for 12 - 14 minutes.
5. While the croustades are cooking, prepare the hot filling.
6. Heat the oil in a small saucepan, add the shallot or onion and stir-fry for 4 - 5 minutes.
7. Mash the butter beans and curd cheese together, stir into the stir-fried onion and stir over a low heat until heated through.
8. Add the grated cheese and stir until melted.
9. Season the beany cheese filling with salt and a little pepper sauce.
10. Spoon into the hot croustades and serve immediately.
serving amount
serves 2
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