Corn Timbale With Kale

From WW simply the best - all American cookbook

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  tablespoon unsalted butter
• 4  cups  packed cleaned and coarsely chopped kale
• 1  red bell pepper
• 1  small onion, chopped
• 1 (8 1/2ounce) can  cream-style corn
• 1  cup  egg whites or 1  cup egg substitute
• 1  cup fat-free cottage cheese
• 1  cup  shredded low fat mozzarella
• 1⁄2 cup  grated parmesan cheese
• 1⁄3 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cayenne

Directions

1. Preheat oven to 350°F Spray a 6 cup muffin tin with nonstick spray. Melt butter in a large skillet. Stir in the kale, red pepper, and onion. Cook and cover until kale is just wilted, about 5 minutes. Transfer the mixture to a large bowl and let cool about 10 minutes.
2. Combine the corn, egg whites, cottage cheese, mozzarella, Parmesan, flour, salt, and cayenne in a food processor and blend. Stir the corn mixture into the kale mixture until well blended.
3. Spoon the mixture into the cups, filling each about 2/3 full. Bake until puffed and a toothpick inserted comes out clean, 30-35 minutes.