Savory Spinach-Gorgonzola Custards

Ingredients

• 2 teaspoons brown sugar 
• 8 ounce weight cream cheese fat-free softened
• 1 large eggs 
• 0.5 cup egg substitute 
• 0.5 cup spinach frozen thawed chopped
• 3 ounces gorgonzola crumbled
• 0.3 teaspoon nutmeg 
• 1 cup milk 2% reduced-fat ()
• 2 teaspoons olive oil 
• 2 large onion halved thinly sliced
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• frying pan
• paper towels
• oven
• hand mixer

Directions

1. Drain spinach well, pressing between layers of paper towels. Set aside.
2. Saut sliced onions in hot oil in a large nonstick skillet over medium heat 5 minutes.
3. Stir in brown sugar; cook, stirring occasionally, 20 minutes or until onions are caramel colored. Reserve 1/4 cup onions. Spoon remaining onions evenly into 6 (6-ounce) custard cups coated with cooking spray; sprinkle evenly with Gorgonzola cheese.
4. Beat cream cheese with an electric mixer until smooth.
5. Add egg and next 5 ingredients, beating just until blended. Stir in spinach. Spoon evenly over cheese in custard cups.
6. Place cups in a 13- x 9-inch pan.
7. Add hot water to pan to a depth of 1 inch.
8. Bake at 350 for 30 to 40 minutes or until almost set.
9. Remove cups from pan.
10. Let stand 10 minutes; unmold, and top with reserved onions.
11. *1 (4-ounce) package crumbled blue cheese may be substituted.
12. Original recipe with half-and-half, more cheese, and oil: Calories 265 (70% from fat); Fat 21g (sat 11g); Chol:159mg.