Goat Cheese Tamales With Olives And Raisins

• 16 dried corn husks
• 1 cup golden raisins
• 1/2 cup sliced green onions
• 1/4 cup fat-free sour cream
• 1/4 teaspoon salt
• 6 Spanish olives, coarsely chopped
• 2 egg whites
• 1 (3-ounce) log goat cheese
• 3 ounces fat-free cream cheese
• 2 cups hot water

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 450u0b0.
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 450u0b0 for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes.

corn husks, golden raisins, green onions, sour cream, salt, spanish olives, egg whites, goat cheese, cream cheese, water

Taken from www.myrecipes.com/recipe/goat-cheese-tamales-with-olives-raisins (may not work)