Frosted Meat Pie

Frosted Meat Pie

A bite of this and it's almost like being a child again in my grandma's boarding house kitchen. It pleases the nose every bit as much as it pleases the mouth!

Serves 8

1 Pillsbury refrigerated unbaked 9-inch pie crust
8 ounces extra lean ground turkey or beef
1 cup chopped onion
1 cup (one 8-ounce can) cut green beans, rinsed and drained
1 cup (one 8-ounce can) sliced carrots, rinsed and drained
1 tablespoon Worcestershire sauce
2 tablespoons reduced-sodium ketchup
1 tablespoon all-purpose flour
1/2 teaspoon black pepper
1 cup fat-free cottage cheese
1/2 cup Land O Lakes no-fat sour cream
2 eggs, slightly beaten, or equivalent in egg substitute
2 teaspoons dried parsley flakes

Preheat oven to 375 degrees. Place pie crust in a 9-inch pie plate. Flute edges. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Stir in green beans and carrots. Add Worcestershire sauce, ketchup, flour, and black pepper. Mix well to combine. Pour into pie crust. In a medium bowl, combine cottage cheese, sour cream, eggs, and parsley flakes. Pour over meat mixture. Bake for 45 minutes. Place pie plate on a wire rack and let set for 5 minutes. Cut into 8 servings.

Each serving equals:
HE: 1 1/4 Protein, 3/4 Vegetable, 1/2 Bread, 1/2 Slider, 18 Optional Calories
230 Calories, 10gm Fat, 12gm Protein, 23gm Carbohydrate,
436mg Sodium, 64mg Calcium, 2gm Fiber
DIABETIC: 1 1/2 Meat, 1 Vegetable, 1 Starch, 1 Fat

"Healthy Exchanges Food Newsletter December 2000, pg. 6."

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