| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Swiss |
Low fat/low, Main dishes, Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Parmesan cheese, non-fat |
| 1/4 |
ts |
Paprika |
| 3 |
|
Sheets phyllo dough |
| 2 |
|
Egg whites |
| 1/2 |
c |
Egg beaters |
| 1/2 |
c |
Ricotta cheese, non-fat |
| 2 |
tb |
Flour |
| 1/2 |
c |
Evaporated skim milk |
| 6 |
oz |
Chicken, white meat — |
|
|
Cooked and cubed |
| 2 |
oz |
Swiss cheese — grated |
| 1 |
c |
Asparagus — or other |
|
|
Veggie |
| 2 |
tb |
Green onion — chopped |
| 2 |
tb |
Parmesan cheese — grated |
INSTRUCTIONS
Preheat oven to 350 degrees F. Lightly spray a 9-inch pie pan with
vegetable oil cooking spray (butter flavored). Combine 2 tablespoons
non-fat parmesan cheese with paprika and set aside. Stack and cut sheets of
phyllo dough in half. Place one square of phyllo in pie pan, lightly spray
with vegetable oil cooking spray and sprinkle with 1 teaspoon cheese
mixture. Layer remaining squares and cheese mixture in the same manner.
Combine egg whites, egg substitute, ricotta, flour and milk. Stir in
chicken, swiss cheese, vegetables and green onions. Pour into prepared pie
crust. Sprinkle with freshly grated parmesan.
Bake for 30 minutes or until lightly browned. Cool for 10 minutes.
Recipe By : Mary Watson, Creighton Cardiac Center
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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