Recipes

Spray 8x8-inch baking dish with cooking spray. Layer half of the English muffins pieces in dish. Top evenly with crabmeat and asparagus. Top with remaining English muffin pieces. Beat mayonnaise, lemon peel and juice with wire whisk until blended. Add milk and Egg Beaters; mix until combined. Pour evenly over layers in dish. Cover; refrigerate 30 minutes. Bake, uncovered, in a 325°F oven 50 minutes, or until knife inserted near center comes out clean. Let stand 5 minutes before serving. PAM® Original No-Stick Cooking Spray 4 whole wheat English muffins, cut into bite-size pieces 1 pkg (8 oz each) imitation crabmeat, flake style, separated 1/2 pound fresh asparagus, cut into 1-inch pieces, cooked and drained 2 tablespoons reduced-fat mayonnaise 1 teaspoon grated lemon peel 2 tablespoons fresh lemon juice 2 cups fat free milk 1 cup Egg Beaters® Original (1 cup = 8 oz)