|
Cook onion in water until tender. Drain onion and combine with chicken stock.Process carrots with cream cheese to form a paste. Add onion with stock and grated cheese. Transfer mixture to a bowl and fold in whipped egg whites and oats.
Pour mixture into a lightly greased tube pan and bake in oven 350°F (180°C) for 40 minutes or until pudding sets.Remove from oven, cool slightly and invert on platter.Serve with broccoli Sauce.
Broccoli Sauce:
Sauté onion in vegetable oil. Add chicken stock and continue cooking until onion is tender. Add broccoli, cream cheese and milk. Cook for a few minutes and blend mixture. Correct seasoning.Serve hot over carrot pudding.
|
