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Goat Cheese Tamales with Olives and Sundried Tomatoes
by laticia jefferson
serves: 8
  Julianna Grimes, Cooking Light, DECEMBER 2008
(Original recipe called for golden raisins instead of sun-dried tomatoes)

A couple of these meatless, sweet-savory tamales make a nice entrée with a salad or black beans, or serve one tamale as an appetizer. To make these tamales vegetarian, prepare the Basic Masa Dough with vegetable shortening instead of lard.

Nutritional Information
Calories:314 (28% from fat)
Fat:9.8g (sat 4.2g,mono 3.2g,poly 1.7g)
Protein:10g
Carbohydrate:49.6g
Fiber:5.2g
Cholesterol:14mg
Iron:2.2mg
Sodium:709mg
Calcium:181mg
Ingredients:
  16   dried corn husks
  1 cup   sun dried tomatoes
  1/2 cup   sliced green onions
  1/4 cup   fat-free sour cream
  1/4 tsp   salt
  6   Spanish olives, coarsely chopped
  2   egg whites
  1 3 oz   log goat cheese
  3 oz   fat-free cream cheese
  2 cups   Basic Masa Dough
  2 cups   hot water
Directions:
  Preparation

1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

2. Preheat oven to 450°.

3. Combine raisins and next 7 ingredients (through cream cheese), stirring well to combine. Working with one husk at a time, place 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 tablespoon cheese mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

4. Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes.