Ingredients:

1 beaten egg white 1 c. plain croutons 1/2 c. cream-style, lowfat cottage cheese, drained 1 sm. carrot, shredded

2 tbsp. cocktail sauce 1 (10 oz.) pkg. frozen chopped spinach, thawed 4 fresh catfish fillets (3/4 lbs. total) Nonstick spray coating

Directions:

For Stuffing:

STIR together the egg white, croutons, cottage cheese, carrot, and cocktail sauce.

STIR in spinach.

SPRAY four 10 oz. microwave-safe custard cups with non-stick coating.

LINE sides of cups with fish, trimming and piecing as necessary.

SPOON stuffing into the center of cups.

COVER loosely with waxed paper.

COOK on 100% power (high) for 5 to 6 minutes or until fish flakes and stuffing is heated through, rotating and re-arranging cups once during cooking.

SLIDE fish and stuffing out of cups onto plates.

TIP: Optional Fish- haddock, orange roughy and red snapper.

    Prep Time:  10 min.                        Calories:162
    Prep Time:  15 min                         Servings:  4