*  Exported from  MasterCook  *
 
                              CORN TAMALE PIE
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles                       Low-Fat
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Yellow cornmeal
      1/3  cup           Sugar
    1      tablespoon    Baking powder
      1/2  teaspoon      Salt
   16      ounces        Fat-free cottage cheese
   16      ounces        Frozen petite corn kernels -
    2      cups          Canned shoepeg corn -- drained
    3                    Green onions -- chopped
    4                    Egg whites -- at room temperat
    2      cans          Mexican-style stewed tomatoe
 
 Recipe by: So Fat, Low Fat, No Fat Preparation Time:
 0:20 Preheat the oven to 350 degrees.  Spray an 8 square glass baking dish with
 vegetable oil cooking spray.
 In a large bowl, combine the cornmeal, sugar, baking powder, and salt. Whisk to
 blend.  Mix in the cottage cheese, then the corn and green onions.
 In a separate bowl, beat the egg whites until stiff but not dry. Fold the whites
 into the cornmeal mixture in 2 additions.
 Transfer the batter to the prepared dish.  Bake until the top is golden and
 feels firm in the center, about 50 minutes. Let stand 10 minutes.
 While the tamale pie is baking, make a tomato sauce: Boil the stewed tomatoes
 uncovered in a heavy saucepan until reduced to sauce consistency, about 10
 minutes.
 Cut the tamale pie into squares and leave in the baking dish. Spoon tomato sauce
 over and serve.
 Per 1/6 recipe:  295 calories, 1.4 grams fat.
 Original recipe was for 4 servings.
 
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