2 : lg Cucumbers; peeled and seeded
1 : md Galia melon; peeled and
-seeded : -seeded
1 : bn Rocket leaves
3 : Sprigs dill
3 : Sprigs mint
2 : tb Tarragon vinegar
1 : sm Clov garlic; peeled
1 : sm Green chilli; seeded
290 : ml Carrot juice or mixed
-vegetable : -vegetable juice
150 : ml Greek yoghurt
6 : tb Olive oil
Salt : Salt and freshly ground
-black : -black pepper
0: Combine 2 cups milk and bread
1: Cover and chill 30 minutes, stirring occasionally
2: Remove brown gills from the undersides of portobellos using a spoon; discard gills and stems
3: Cut mushroom caps in half; cut halves crosswise into 1/2-inch slices
4: Preheat oven to 375°
5: Heat oil in a large nonstick skillet over medium-high heat until hot
6: Add portohello and cremini mushrooms, and sauté 4 minutes
7: Stir in parsley, rosemary, salt, pepper, and garlic; sauté 1 minute
8: Combine 1 cup milk, eggs, and egg white, and stir with a whisk
9: Spoon 2 cups bread mixture into a 2-quart casserole coated with cooking spray
10: Top with the mushroom mixture; sprinkle with 1/3 cup cheese
11: Top with remaining bread mixture and 2/3 cup cheese
12: Pour egg mixture over top
13: Bake at 375° for 45 minutes or until set
14: 7 WW points Per serving: 338 Calories; 11g Fat (29% calories from fat); 19g Protein; 42g Carbohydrate; 26mg Cholesterol; 624mg Sodium NOTES : You'll want to use truly stale, sturdy bread here so that the pudding offers some texture and doesn't turn gummy
15: Chunks of olive bread, focaccia, or bakery bread are ideal candidates
16: Leave the crusts on - they look and taste really good once they've browned and crisped in the oven
17: Recipe by: Cooking Light Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix
18: netcom
19: com> on Oct 10, 1999, converted by MM_Buster v2
20: 0l
21: