Friday, April 3, 2009

Corn Pie With Tomato Salsa and It's Diabetic Friendly

If you are looking for a new recipe to dazzle your family and friends, give this Corn Pie with Tomato Salsa a try.


Salsa Ingriedients:

2 1/2 cups chopped tomatoes

1/2 cup thinly sliced green onions

2 tbsp chopped, seeded jalapeno pepper

2 tbsp lemon juice

1/4 tsp salt

1/2 tsp dried oregano

1/8 tsp freshly ground black pepper

Pie Ingredients:

1 1/4 cups crushed fat-free, salt-free crackers

3 tbsp grated Parmesan cheese

3 tbsp butter, melted

1 large egg white, beaten

vegetable oil cooking spray

1 1/4 cups fat-free milk, divided

2 3/4 cups corn kernels

1 tsp Splenda

1/2 tsp onion powder

2 tbsp flour

1/2 cup thinly sliced green onions

3 tbsp chopped ripe olives

2 large egg whites, beaten

1 large egg, beaten

1/4 tsp paprika

Preheat oven to 400 degrees.

To prepare the salsa: In a medium mixing bowl, combine all the salsa ingredients. Set aside and allow the flavors to blend.

To prepare the pie: In a medium mixing bowl, combine the crushed crackers, cheese, butter and the one egg white. Toss with a fork until moistened. Reserve 2 tablespoons of the mixture. Press the remaining mixture into the bottom and up the sides of a 9-inch pie plate that has been coated with cooking spray. Bake for 5 minutes. Cool on a wire rack.

In a medium saucepan, combine 1 cup of the milk, corn, Splenda, and onion. Using medium heat, bring to a boil, reduce heat and simmer 3-5 minutes. Combine the 1/4 cup milk and the flour together in a small bowl using a fork or whisk until smooth. When smooth, gradually add to the corn mixture. Cook until thick, shouldn't take more than a minute or so. Remove from heat. Stir in green onions and olives. Combine egg whites and egg together in a small bowl; gradually add to the egg mixture. Pour into the prepared crust, and sprinkle with the reserved cracker mixture and paprika. Bake at 400 for 20 minutes or until the center is set.

Yields 6 servings of 1 pie wedge and 1/2 cup of tomato salsa. Per serving: 277 cal, 40 g carbs, 11 g protein.

Enjoy! By Linda Wilson

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