Creamy mozzarella and Swiss cheeses lightly coat the vegetables, while a hint of cayenne pepper gives them some zip. Even the kids will want to eat their veggies now!
—JENN TIDWELL FAIR OAKS, CA
PREP: 35 MIN. • BAKE: 20 MIN. • MAKES: 16 SERVINGS
7 cups fresh cauliflowerets
6 cups fresh broccoli florets
3 tablespoons butter
1/3 cup all-purpose flour
1 1/2 teaspoons spicy brown mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
3 3/4 cups fat-free milk
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
1 1/2 cups (6 ounces) shredded Swiss cheese, divided
1. Place cauliflower and broccoli in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
2. In a small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, cayenne and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Stir in 1 1/4 cups each mozzarella and Swiss cheeses until melted. Pour over vegetables. Bake, uncovered, at 400° for 15-20 minutes or until bubbly. Sprinkle with the remaining cheeses. Bake for 5 minutes longer or until golden brown.
PER SERVING 3/4 cup equals 132 cal., 7 g fat (4 g sat. fat), 22 mg chol., 252 mg sodium, 9 g carb., 2 g fiber, 9 g pro. Diabetic Exchanges: 1 high-fat meat, 1 vegetable.