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Tomato Pie, THM S, lower in fat

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Glenda Groff

Ingredients

  • Crust:
  • 7 tablespoons THM Baking Blend
  • 3/4 teaspoon baking powder
  • pinch of Mineral Salt
  • 1 tablespoon shredded cheddar cheese
  • 1/3 cup egg whites
  • 1 tablespoon water
  • 1/2 cup fat-free Greek Yogurt
  • 1 tablespoons butter melted
  • 1/3 cup diced sweet onions
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • Filling:
  • 2 medium tomatoes peeled and sliced 1-inch-thick
  • 5 basil leaves chopped
  • 3 tablespoons Duke Mayonnaise
  • 4 Laughing Cow Cheese Wedges
  • 2 tablespoons shredded low-fat cheese

Instructions

  1. Crust: Whisk dry crust ingredients together. Blend egg whites, water, yogurt, and butter together. Stir into dry mixture. With a spoon spread over the bottom of a 8 or 9 inch baking dish. Layer onions over the top of the crust. Sprinkle with garlic powder and oregano. Bake at 350 degrees F. for 12 minutes.
  2. Filling: Squeeze the tomatoes to remove the seeds and some juice. Layer on top of baked crust. Sprinkle on basil. Mix mayonnaise, cheese wedges, and cheese together. Spread over tomatoes. Return to oven and baked until cheese is puffy and slightly browned. 10-12 minutes. Serves 8.