Fresh Tomato Pie

Fresh Tomato Pie

If anything can taste like the early 1950's, when I was a yong girl "helping" Grandma in her boarding house kitchen, then this is the anything!

Serves 6

1 1/2 cups (2 1/4 ounces) purchased dried bread*
2 1/2 cups peeled and sliced fresh tomatoes*
1/2 cup chopped onion*
1 1/2 cups (6 ounces) shredded Kraft reduced-fat Chedder cheese*
2 eggs, slightly beaten, or equivalent in egg substitute
1 tablespoon Splenda
1/2 teaspoon JO's Lemon Herb Pepper Seasoning
2 tablespoons Hormel Bacon Bits
2 teaspoons dried parsley flakes

Preheat oven to 350 degrees. Spray a deep dish 10-inch pie plate with butter-flavored cooking spray. Cover bottom of pie plate with 1 cup bread cubes. Layer 1 1/2 cups tomatoes, 1/4 cup onion, and 3/4 cup Chedder cheese over top. Repeat layers for tomato, onion, and cheese. In a small bowl, combine eggs, Splenda, JO's Lemon Herb Pepper Seasoning, bacon bits, and parsley flakes. Spoon mixture evenly over cheese. Evenly sprinkle remaining 1/2 cup bread cubes over top. Lightly spray top with butter-flavored cooking spray. Bake for 45 to 50 minutes. Place pie plate on a wire rack and let set for 5 minutes. Cut into 6 servings.

HINT: Substitute any reputable brand for JO's Lemon Herb Pepper Seasoning.

Each serving equals:
HE: 1 2/3 Protein (1/3 limited), 1 Vegetable, 1/2 Bread, 1 Optional Calorie
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184 Calories, 8gm Fat, 13gm Protein, 15gm Carbohydrate,
499mg Sodium, 221mg Calcium, 2gm Fiber
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DIABETIC: 1 1/2 Protein, 1 Vegetable, 1/2 Starch

"Healthy Exchanges Food Newsletter, August 1997, pg. 1."