Reduced Fat Onion Shortcake

Prepared by Patty Berry, Eastern Illinois University Student

Ingredients:

1 sweet Spanish onion

1 T olive oil

8 ½ oz. corn muffin mix

1 egg, beaten

1/3 cup skim milk

1 can cream style corn

2 drops red pepper sauce

1 cup plain nonfat yogurt

¼ tsp. salt

¼ tsp. dill weed

½ c. grated reduced fat cheddar cheese

½ c. grated nonfat cheddar cheese

Directions:

Peel onion – slice, saute slowly in olive oil. Combine muffin mix, egg, corn, milk, and red pepper sauce. Pour into greased 8 inch square pan. Add yogurt, salt, dill weed, and ½ cup cheese to onions. Spread over batter; sprinkle with remaining cheese. Bake at 425°F for 30 minutes. Cut into squares, serve warm.

Nutrition Information:

Using olive oil instead of butter, which the original recipe called for, will save 9 grams of fat. Using nonfat plain yogurt instead of sour cream, which was in the original recipe, will save 40 grams of fat. Lastly, using the ½ and ½ cheese mixture will cut fat by 24 grams.