Crustless Tomato-Ricotta Pie

I just returned from a trip to Long Island New York where good pizza rules.  I must admit, I did eat the topping off the pie from my brother’s favorite pizzeria and enjoyed it.  This recipe offers some great flavors in a throw together recipe that is sure to please.  Add some oregano and perhaps a slice of turkey pepperoni or two, maybe even some mushrooms or peppers for some authenticity.  Don’t forget to count the calories/protein of the add-ons.

Ingredients:

• ½ cup 1% milk
• 1 Tablespoon cornstarch
• 15 ounces of Lite Ricotta cheese
• 1 cup egg substitute
• ½ cup grated parmesan cheese
• 1 pound tomatoes
• ½ cup chopped basil
• ¼ cup sliced green onions
• ½ teaspoon sea salt
• 10 inch non-stick skillet with an oven safe handle

Directions:

1. Preheat oven to 375 degrees
2. Whisk the milk and cornstarch in a large bowl
3. Whisk in the ricotta cheese, egg substitute, basil, parmesan cheese, green onions and salt
4. Pour into the 10 inch non-stick skillet with oven proof handle
5. Slice 1 pound of tomatoes and put on top
6. Bake for 35 to 40 minutes or until set and puffed

Nutrition:

This makes 6 servings, each with around

• 140 calories and
• 17 grams protein