3 cartons Fleischmann's "egg beaters" (equal to 4 doz. eggs)
2-3 pkgs. Alpine Lace Fat free shredded Cheddar cheese (6 oz.)
1 can stewed tomatoes, drained and save juice
1/2 loaf sourdough bread (day old) sliced and cubed
1 can artichoke hearts, cut into quarters (or any fresh vegetable in season can be added, i.e. mushrooms, onions, zucchini)
1/2 c. wine (optional)
Skim milk (approx. 1 c.)

Spray a 4 quart glass baking dish with Pam. Spread cubed bread over bottom of dish. Cover with grated cheese, tomatoes which have been coarsely chopped and cut artichokes. Place thawed egg beaters in a blender or food processor. Add wines, drained juices from tomatoes and enough milk to equal approximately five cups total liquid. Season with dried onions, herbs, dry mustard, salt and pepper to taste. Blend or mix until thoroughly whipped. Pour over the bread and cheese, etc. Cover and leave in refrigerator overnight. Cook at 350 degrees covered about 1 - 1 1/2 hours until puffy and bubbly. Great with fresh fruit and muffins!