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CORN TAMALE PIE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Low-Fat
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 cup Yellow cornmeal
1/3 cup Sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
16 ounces Fat-free cottage cheese
16 ounces Frozen petite corn kernels -
2 cups Canned shoepeg corn -- drained
3 Green onions -- chopped
4 Egg whites -- at room temperat
2 cans Mexican-style stewed tomatoe
Recipe by: So Fat, Low Fat, No Fat Preparation Time:
0:20 Preheat the oven to 350 degrees. Spray an 8" square glass baking
dish with
vegetable oil cooking spray.
In a large bowl, combine the cornmeal, sugar, baking powder, and salt. Whisk to
blend. Mix in the cottage cheese, then the corn and green onions.
In a separate bowl, beat the egg whites until stiff but not dry. Fold the
whites
into the cornmeal mixture in 2 additions.
Transfer the batter to the prepared dish. Bake until the top is golden and
feels firm in the center, about 50 minutes. Let stand 10 minutes.
While the tamale pie is baking, make a tomato sauce: Boil the stewed tomatoes
uncovered in a heavy saucepan until reduced to sauce consistency, about 10
minutes.
Cut the tamale pie into squares and leave in the baking dish. Spoon tomato
sauce
over and serve.
Per 1/6 recipe: 295 calories, 1.4 grams fat.
Original recipe was for 4 servings.
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