| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 8 | Servings | ||
INGREDIENTS
| 3 | sl | Whole wheat bread |
| 1 | tb | Olive oil |
| 1 | ts | Dried thyme |
| 1/4 | ts | Paprika |
| 2 | c | Dry-curd cottage cheese |
| 1/2 | c | Egg substitute |
| 2 | tb | Grated Sapsago or Parmesan cheese |
| 12 | oz | Cooked artichoke hearts |
INSTRUCTIONS
Pulverize the bread in a blender or food processor. Transfer to a medium bowl. Add the oil, thyme and paprika. Press into the bottom and up the sides of a 9-inch pie plate. Bake at 400 degrees F for 7 minutes. In a food processor, puree the cottage cheese, egg substitute and Sapsago or Parmesan. Transfer to a large bowl. Pat the artichokes dry with paper towels. Cut the hearts into bit-size pieces. Stir into the cheese mixture. Pour into the pie shell. Bake at 350 degrees F for 30 minutes, or until a knife inserted in the center comes out clean. To serve, cut into thin slices. Serves 8. Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 22, 1998
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