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Buttercrust Corn Pie w/Fresh Tomato Salsa - w

Source of Recipe

Adapted from…The Best of Cooking Light 3
Buttercrust Corn Pie w/Fresh Tomato Salsa - w
WW Points
Serves: 6

SALSA:
2-1/2 c. chopped tomato
1/2 c. thinly sliced green onion
2 T. chopped seeded jalapeno pepper *wear protective gloves and avoid toughing face.
2 T. fresh lemon juice
1/8 tsp. salt
1/2 tsp. dried oregano
1/8 tsp. black pepper

Serve salsa at room temperature with a slotted spoon.

PIE:
1-1/4 c. crushed fat-free saltine crackers (about 35 crackers)
3 T. grated fresh Parmesan cheese
3 T. Stick margarine, melted
1 large egg white, lightly beaten
Cooking spray

1-1/4 c. fat-free milk; ‘divided’
2-3/4 c. fresh corn kernels (about 5 ears
1 tsp. sugar
1/2 tsp. onion salt

2 T. flour
1/2 c. thinly sliced green onions
3 T. chopped ripe olives
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1/8 tsp. paprika

Preheat oven to 400º. To prepare salsa combine all ingredients in a medium bowl.

To prepare pie. Combine the first 4 ingredients. Toss with a fork until moist; reserve 2 T. Press remaining cracker mixture into the bottom and up the sides of a 9-in pie plate coated with nonstick cooking spray. Bake at 400º for5 minutes, cool on a wire rack.

Combine 1 c. ilk and the next 3 ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce heat; simmer 3 minutes. Combine 1/4 c. milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in green onions and olives. Combine egg whites and egg in a small bowl; gradually add to corn mixture. Pour into prepared crust; sprinkle with 2 T. cracker mixture and paprika.

Bake at 400º for 20 minutes or until set.

1 wedge and 1/2 c. salsa equals: 277 calories…9.6 gm fat (1.3 saturated)…11 protein…40 gm carbohydrate…4 gm fiber…39 mg cholesterol…610 mg sodium +++ WWP: 6