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

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. Loosely cover 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. Makes 4 servings.

OPTIONAL FISH: Haddock, orange roughy, and red snapper.