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Spring Vegetable Terrine
Source: dLife

A light asparagus and pea egg custard.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 204.2
Total Carbs 27.9 g
Dietary Fiber 7.7 g
Sugars 12.2 g
Total Fat 3.7 g
Saturated Fat 0.7 g
Unsaturated Fat 1.0 g
Potassium 839.9 mg
Protein 15.5 g
Sodium 201.3 mg
Dietary Exchanges
1 Fat , 2 1/2 Vegetables , 1 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 350 degrees F.
  2. Heat a cooking spray coated frying pan over medium heat. Cook onions, bell pepper, and garlic 5 minutes or until soft.
  3. Mix in asparagus and peas, reserve.
  4. Combine half and half and flour and whisk until there are no lumps in a pot. Let boil, continually whisking 1 minute or until thick.
  5. Stir half the mixture into the egg product and whisk that mixture back into the half and half; whisk egg product back into pot.
  6. Cover the bottom of a loaf pan with parchment paper and coat with cooking spray.
  7. Mix together vegetables and half and half mixture and spoon into pan.
  8. Bake 40 minutes or until knife inserted comes out clean.
  9. Let rest 10 minutes before taking out of pan.
  10. Flip loaf pan over onto a serving platter and slice into pieces.

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