514 Fewer Calories
37g Less Fat
1/2 (15-ounce) package refrigerated rolled pie crust
1/2 cup reduced-fat shredded four-cheese Italian blend
4 large plum tomatoes (about 1 pound), cut into 1/2-inch thick slices
1/4 teaspoon salt
2 tablespoons chopped fresh basil
1/2 cup light mayonnaise
2 tablespoons finely chopped scallions
2 - 4 drops hot pepper sauce
1 tablespoon grated Parmesan cheese
Preheat the oven to 400°F.
On a lightly floured surface, roll the dough to an 11-inch round. Gently ease the dough into a
9-inch glass pie plate. Trim the dough edge, leaving a 1/2-inch overhang; crimp the edge. Bake until lightly browned, 10 – 12 minutes. Transfer the crust to a wire rack to cool.
Reduce the oven temperature to 375°F.
Sprinkle 1/4 cup cheese blend evenly on the bottom of the cooled crust; top with the tomato slices, overlapping to fit. Sprinkle the tomatoes with the salt and top with the basil.
Combine the mayonnaise, scallions, hot pepper sauce, and the remaining 1/4 cup cheese blend in a medium bowl until blended; spread over the tomatoes, leaving a 1-inch border around the edge. Sprinkle with the Parmesan cheese. Bake, uncovered, until the filling is hot and the top is browned and bubbly, 30 – 35 minutes.
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Test Kitchen Tip:
Plum tomatoes are meatier and contain less water than regular tomatoes. For a delicious smoky flavor, sprinkle the tomatoes with 2 slices of cooked, crumbled turkey bacon before baking. Two slices will increase the nutritional value by 20 calories and 2 grams of fat per serving.
Per Serving: (1/6th of pie) 249 Cal (58% from Fat, 9% from Protein, 34% from Carb); 5 g Protein; 16 g Tot Fat; 5 g Sat Fat; 5 g Mono Fat; 21 g Carb; 1 g Fiber; 2 g Sugar; 66 mg Calcium; 0 mg Iron; 612 mg Sodium; 10 mg Cholesterol
8 Servings 577 fewer calories – 41 g less fat
Per Serving: (1/8th of pie) 186 Cal (58% from Fat, 9% from Protein, 34% from Carb); 4 g Protein; 12 g Tot Fat; 4 g Sat Fat; 4 g Mono Fat; 15 g Carb; 1 g Fiber; 2 g Sugar; 50 mg Calcium; 0 mg Iron; 459 mg Sodium; 7 mg Cholesterol
Original recipe courtesy Paula Deen: Tomato Pie
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen
Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine's Most Eligible Bachelors in 2007.
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