Crustless Curried Spinach Tart

This is a lovely dish I had a luncheon today. In fact it was really yummy! They made it rather healthy to start with, but in a quest to log my calories for the day, I discovered that I can make it even healthier with just a few changes! So, I replaced the eggs with egg substitute, the milk with unsweetened almond milk, the part skim ricotta with low fat ricotta cheese, the white flour with whole wheat flour, and the olive oil with water.

Ingredients

2 Tablespoons Water
1 Cup chopped Onions, fresh
3/4 Cup Almond Breeze Unsweetened Milk
2 Tablespoons Whole Wheat Pastry Flour
1 Cup Ricotta, Low Fat (Precious)
1 Cup Egg substitute, liquid
4 Egg whites, raw, fresh
1 Teaspoon Curry Powder
1/2 Teaspoon Garlic Powder
1 10oz package chopped Spinach, thawed and drained
2 tablespoon Parmesan cheese, grated

Heat the water in a non-stick skillet, add onion and cook for 5 minutes or until tender. Set aside to cool.

Mix almond milk and flour until smooth. Add egg and egg white substituted, curry powder and garlic powder. Beat until smooth. Add cooled onion, cheese and spinach.

Pour into 9" pie pan prayed with no stick cooking spray. Sprinkle top with parmesan cheese. Bake in a preheated oven at 350 degrees for 30 - 35 minutes. (Until the top is golden brown and the center is set). Let stand 10 minutes before serving. Makes 8 Servings.