Serves: 8
Total Calories: 87

1 egg, separated
1 egg white
1/4 teaspoon cream of tartar
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2/3 cup skim milk
1 tablespoon vegetable oil
1 1/2 teaspoons baking powder
1 1/2 teaspoons chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground cumin
Whole cilantro leaves, if desired
Additional cornmeal to sprinkle on top

Heat oven to 425°. Spray round pan, 8x1 1/2 inches, with nonstick cooking spray. Beat the 2 egg whites and the cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry. Mix egg yolk, flour, cornmeal, milk, oil, baking powder, cilantro, salt and cumin in medium bowl beat vigorously 30 seconds. Fold cornmeal mixture into egg whites. Pour into pan. Place cilantro leaves on batter. Sprinkle with additional cornmeal. Bake 15 to 20 minutes or until golden brown. Cut into wedges. Serve warm.
1 Serving: Calories 95 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 25mg Sodium 180mg:

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 87
Calories from Fat: 23

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