———————EAT MORE, WEIGH LESS;ORNISH———————
TART
1 lb Spinach leaves; blanched, 1/8 ts Nutmeg
-squeezed, chopped 2 14″ x 18″ sheets fat-free,
2 c Nonfat cottge cheese (16 oz) -oil-free phyllo dough
1 c Egg whites 2 Onions; oven roasted,chopped
1/2 c Parsley; chopped 8 oz Tofu; smoked, diced
1 ts Salt 1 lb Red bell peppers; roasted,
1/2 ts Black pepper -peeled and diced
-PICO DE GALLO SALSA-
1 c Tomatoes; peeled, seeded 1 tb Cilantro, fresh; chopped
-and diced 1 tb Lime juice, fresh
1/4 c Onion, red; chopped Salt
2 tb Jalapeno pepper; minced
Preheat the oven to 400 degrees.
In a food processor, combine the spinach, cottage cheese, egg whites,
parsley, salt, pepper and nutmeg. Blend well.
Line a 9″ ug quiche pan with phyllo dough. Trim the edges with a pair
of scissors. Sprinkle the onions and tofu over the botom of the
pan.Pour the spinach mixture over the onions and tofu. Sprinkle the
diced red peppers over the top of the tart.
Bake for 30 to 45 minutes, or until a toothpick inserted into the
center comes out clean. The center should be barely firm–take care
not to overbake.
Serve at room temperature with Pico de Gallo Salsa.
Pico de Gallo Salsa
In a medium bowl, combine all the ingredients. Mix thoroughly. Season
to taste with salt.
Serving size= 1/6 of tart 209 calories 1.5 g fat 3.3 mg cholesterol
805 mg sodium, 6% of calories from fat
Yields
6 servings