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Ingredientes
- 8 c. Crustless French bread, cubed
- 1/2 c. Cool lowfat milk
- 2 lrg Large eggs, beaten to blend
- 2 Tbsp. Fresh parsley, finely minced
- 1 Tbsp. All-purpose flour
- 1/4 tsp Salt
- 1 c. Gorgonzola cheese, crumbled
- 1Â 1/4 c. Emmenthaler cheese, grated
- 1/2 c. Parmesan cheese, freshly grated
Direcciones
- Line baking sheet with plastic wrap; set aside. Place bread in large bowl.
- Add in lowfat milk; stir to blend. Using fork, fold in Large eggs, parsley, flour and salt.
- Stir in gorgonzola and emmenthal. Using 1 level tsp. of dough for each dumpling, form dough into almond shapes. Cook dumplings in large pot of boiling water till just cooked through, about 4 minutes. Using slotted spoon, transfer dumplings to baking sheet. (Dumplings can be made 1 day ahead.
- Cover with plastic wrap and chill.) Cook butter in large heavy skillet over med-high heat till beginning to brown, about 3 minutes. Add in dumplings to skillet and saute/fry' till heated through, about 3 minutes. Transfer to bowl. Sprinkle with parmesan cheese and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 142 | 62% |
| Total Fat 16.05g | 20% |
| Saturated Fat 9.43g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 856mg | 36% |
| Potassium 193mg | 6% |
| Total Carbs 4.61g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.08g | 1% |
| Protein 16.41g | 26% |
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