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Spinach And Artichoke Crustless Tart

Serves: 6
Total Calories: 152

Ingredients

1 1/2 cups egg substitute (equal to 6 eggs)
1/3 cup evaporated fat-free milk
1 (10-ounce) box chopped frozen leaf spinach, thawed and squeezed dry
1 to 2 tablespoon dried basil
1/8 teaspoon black pepper
1 (14 1/2-ounce) can artichoke hearts quarters, drained and coarsely chopped
1/8 teaspoon salt
3 ounces shredded reduced-fat sharp cheddar cheese (3/4 cup)

Directions:

1. Heat oven to 350°F.

2. Coat a deep-dish pie pan with cooking spray. In pie pan, combine egg substitute, milk, spinach, basil, and black pepper and stir until well blended. Gently stir in artichokes.

3. Bake, uncovered, for 30 minutes. Remove from oven, sprinkle with salt, top with cheese, and let stand 5 minutes to allow flavors to develop and cheese to melt.

EXCHANGES
1 Medium-Fat Meat
1 Vegetable

NUTRITION FACTS
Calories 106
Calories from Fat 30
Total Fat 3g
Saturated Fat 2g
Cholesterol 10mg
Sodium 452mg
Total Carbohydrate 8g
  Dietary Fiber 2g
  Sugars 2g
Protein 13g

Nutritional Facts:

Serves: 6
Total Calories: 152
Calories from Fat: 48

This Spinach And Artichoke Crustless Tart recipe is from the Last Minute Meals for People with Diabetes Cookbook. Download this Cookbook today.


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