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Ingredientes
- 2 Tbsp. Parmesan cheese, non-fat
- 1/4 tsp Paprika
- 3 sht phyllo dough
- 2 x Egg whites
- 1/2 c. Egg beaters
- 1/2 c. Ricotta cheese, non-fat
- 2 Tbsp. Flour
- 1/2 c. Evaporated skim lowfat milk
- 6 ounce Chicken, white meat -- Cooked and cubed
- 2 ounce Swiss cheese -- grated
- 1 c. Asparagus -- or possibly other Veggie
- 2 Tbsp. Green onion -- minced
- 2 Tbsp. Parmesan cheese -- grated
Direcciones
- Preheat oven to 350 degrees F. Lightly spray a 9-inch pie pan with vegetable oil cooking spray (butter flavored). Combine 2 Tbsp. non-fat parmesan cheese with paprika and set aside. Stack and cut sheets of phyllo dough in half. Place one square of phyllo in pie pan, lightly spray with vegetable oil cooking spray and sprinkle with 1 tsp. cheese mix. Layer remaining squares and cheese mix in the same manner.
- Combine egg whites, egg substitute, ricotta, flour and lowfat milk. Stir in chicken, swiss cheese, vegetables and green onions. Pour into prepared pie crust. Sprinkle with freshly grated parmesan.
- Bake for 30 min or possibly till lightly browned. Cold for 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 97 | 53% |
| Total Fat 10.96g | 14% |
| Saturated Fat 5.56g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 164mg | 7% |
| Potassium 238mg | 7% |
| Total Carbs 6.36g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.74g | 2% |
| Protein 14.25g | 23% |
