LEEK PUDDINGS

Ingredients :

4 medium size leeks, white part sliced thinly

7 oz (200 g) light cream cheese

5 egg whites

Salt

Pepper

2 onions, finely chopped

1 tablespoon vegetable oil

Parsley, for decoration

Sauce:

1 medium size carrot, shredded

1 cup chicken bouillon

Drops of lemon juice

1 cup skimmed milk

2 tablespoons cornstarch

1 teaspoon light butter or margarine

Salt

Pepper

Nutmeg

Preparation:

Heat oil in a medium size skillet or pan. Sauté onion until lightly golden. Add leek and cook for 5 more minutes, stirring frequently.

Process leek and onion preparation until a thick cream is obtained. Transfer preparation to a bowl. Season. Stir in cheese. Add 2 egg whites slightly beaten. Whip remaining egg whites until firm and fold into preparation.

Brush little oil in ramekins and fill with leek preparation.

Bake in preheated oven, 350 °F (180 °C), over hot water, for 45 minutes or until set.Cool, unmold and serve with carrot sauce.

Sauce:
Prepare a thick, light béchamel sauce. Place 1 cup cold milk in a medium size pan. Add cornstarch and stir constantly until sauce thickens. Remove from heat and add butter.

Cook carrot in chicken bouillon and bring to a boil. Reduce liquid to half. Season.

Process cooked carrot with béchamel sauce and add a few drops of lemon juice. Season.

Pour over leek puddings.

Decorate with parsley leaves.

4 servings

250 calories

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