Total Ingredients: 10
the fat. The technique to accomplish this is to make the
crust with thinly sliced potatoes and bake them to crisp
perfection. It's a heart-smart substitute for traditional piecrust!
1 tbs plain dry bread crumbs
8 oz small all purpose potatoes
peeled and very thinly sliced
1 lb asparagus, trimmed
3/4 c shredded reduced-fat
sharp cheddar cheese
3 scallions, sliced
1 can (12 ounces)
evaporated fat-free milk
1/2 c fat-free egg substitute
1 lrg egg
2 tbs margarine, melted
1 tsp dry mustard
1/2 tsp salt and pepper
1 Preheat oven to 400*F. Coat 9-inch pie plate with Pam nonstick cooking spray and sprinkle with bread crumbs. Beginning in center, arrange potato slices in slightly overlapping circles up to rim. Lightly coat with Pam cooking spray and press down gently. Bake 10 minutes.
2 Set 8 to 12 asparagus spears aside. Cut remaining spears into 1-inch pieces.
3 Sprinkle crust with 1/4 teaspoon salt and 1/4 c cheddar. Cover with asparagus pieces, then sprinkle with scallions and another 1/4 cheese. Arrange whole asparagus spears on top.
4 Beat evaporated milk, egg substitute, egg, margarine, mustard, pepper, and remaining salt in medium bowl. Pour into pie plate and sprinkle with remaining cheddar. Bake until knife inserted in center comes out clean, about 35 minutes.
Sending out a big *thank you* to Overwhelmed With Joy for letting me participate in her Favorite Ingredients Friday recipe exchange that she is hosting. Click on the link to get more great recipes.
Cheesecake click here
Oatmeal Barley Soup click here
Holiday Recipe Blogger Style/Merinque Wreaths click here
Banana Pudding click here
I love her lighthearted spirit!
Please join me in wishing Linda
Happy Birthday at her blogsite, Middle Years.
We sure hope you have a wonderful day celebrating...
Give him hugs n' kisses from us Wendy and Wilson.
...and have oodles of fun!
What a blessed family you are!