Reduced Fat Onion Shortcake

Prepared by Patty Berry, Eastern Illinois University Student





1 sweet Spanish onion

1 T olive oil

8 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

tsp. salt

tsp. dill weed

c. grated reduced fat cheddar cheese

c. grated nonfat cheddar cheese





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 cup cheese to onions. Spread over batter; sprinkle with remaining cheese. Bake at 425F 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 and cheese mixture will cut fat by 24 grams.