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Title: Florentine Pie
Yield: 6

Ingredients

  1 1/2 c  hot cooked rice
    1/4 c  ww ff parmesan italian
           -topping
      1 tb chopped green onion tops
      1    egg white
      8    egg whites
      1 c  shredded ff white cheese
    2/3 c  skim milk
    1/4 c  sliced green onions
    1/4 ts salt
    1/4 ts ground pepper
    1/4 ts ground nutmeg; (i didn't
           -have any.)
      1 pk frozen chopped spinach;
           -thawed and pressed
      1    ; dry (10 oz.)

Instructions

Heat oven to 325 F. Pam pie plate, 9 x 1 1/4 in. Mix rice, Parmesan cheese,
1
tbl green onion tops and the egg white with fork. Press mixture evenly on
bottom and up side of pie plate. DO NOT leave any holes. Bake 5 minutes.

Beat egg whites untill almost peaking. Stir in remaining ingredients. Pour
into rice shell. Bake about 45 minutes or until knife inserted in center
comes
out clean. Serve with additional Parmesan cheese if desired.

Per serving: 115 Calories (kcal); trace Total Fat; (3% calories from fat);
10g Protein; 18g Carbohydrate; trace Cholesterol; 243mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

Recipe by: adapted from Betty Crocker's 40th Anniversary Edition Cookb

Converted by MM_Buster v2.0n.

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