Serving Size  : 4 


   8   ounces   spaghetti -- prepared as directed (break into halves)
  1   large   egg white
   1   cup   fat-free sour cream
     1/4  cup   Parmesan cheese
   1   teaspoon   garlic powder
   2    cups    Monterey Jack Cheese - lite -- shredded
   1    package  frozen broccoli florets-- thawed & drained

  Cook the spaghetti as directed on the package less 5 minutes (it will be firm).  Meanwhile, in a medium bowl, beat the egg white.  Add the sour cream, Parmesan cheese, and the garlic powder.  Drain the spaghetti; add the egg mixture, the Monterey Jack cheese, and the broccoli.  Mix, and pour into a baking dish coated with a non-stick spray.  Cover and Bake at 350° for 30 minutes, or until heated through.  Sprinkle a bit more Parmesan on top before serving.                

   Notes:  Very yummy.  A good brunch choice.  Try using a combination of light Monterey Jack and Cheddar cheeses too!

Per Serving:  Calories: 592.6;  Fat: 19.6g;  Protein: 51.9g;  Carbs: 57.7g;  Cholest: 74mhg;  Sodium: 998mg

Do something just for yourself today.