a little of each

We served this at Girlie Weekend 2002. You can omit the raisins or add dried cranberries or blueberries instead. Yum!

1 cup milk
2 Tbl butter
¾ cup quick-cooking oats
1/3 cup low-fat cream cheese
½ cup packed brown sugar
½ tsp nutmeg
½ tsp cinnamon
¼ tsp salt
3 egg yolks, lightly beaten
½ cup raisins
½ cup chopped walnuts
3 egg whites

Coat sides and bottom of 1½ quart soufflé dish with butter. Sprinkle lightly with sugar. Combine milk and butter in saucepan. Heat just until mixture comes to a boil, stirring occasionally. Add oats gradually, stirring constantly. Cook until thickened, stirring frequently. Remove from heat. Add cream cheese, brown sugar, nutmeg, cinnamon and salt to oat mixture, and mix until blended. Add egg yolks gradually, beating constantly until mixed. Stir in raisins and walnuts. Beat egg whites in a mixer bowl until stiff but moist peaks form. Fold into oats mixture. Spoon into prepared dish. Bake at 325 degrees for 35 to 40 minutes or until center is almost set. Serve immediately with cream or heated milk. Do not discard the leftovers. This soufflé is just as tasty when cold and fallen.

2 cups uncooked quick-cooking oats
½ cup packed brown sugar
1/3 cup raisins
1 Tablespoon chopped walnuts
1 tsp baking powder
1 ½ cups fat-free milk
½ cup applesauce
2 Tbl butter, melted
1 large egg, beaten
Cooking spray

Preheat oven to 375 degrees. Combine first 5 ingredients in medium bowl. Combine milk, applesauce, butter and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into 8 x 8 baking dish coated with cooking spray. Bake for 20 minutes. Serve warm.

Serves 5.