Servings: 18
Contains Wheat/Gluten
Contains Dairy
Contains Egg
Diabetes-Friendly
Prep Time: 45 min
Cook Time: 25 min
Total Time: 1 h 10 min
11 oz pie crust mix (for 2-crust pie)
5 oz broccoli, frozen and chopped
3/4 cup cheese, Swiss
1 cups milk, fat-free
1/2 cup refrigerated OR frozen egg product, thawed OR
2 whole eggs, beaten
2 tsp dill
1/4 tsp salt
1. Preheat oven to 400 degrees F. Lightly coat thirty-six
1 3/4-inch muffin cups with nonstick cooking spray. Set aside.
2. Prepare pie crust mix according to package directions. On a
lightly floured surface, roll dough to slightly less than
1/8 inch thick. Using a 2 1/2-inch fluted round biscuit or
cookie cutter, cut dough into circles. Re-roll scraps, cutting
additional circles. Line each muffin cup with a pastry circle.
3. Pat broccoli dry with paper towels. Divide broccoli and cheese
evenly among pastry-lined muffin cups. In a small bowl, combine
milk, egg product, dill, and salt; spoon about 2 teaspoons of
the milk mixture into each muffin cup.
4. Bake about 25 minutes or until puffed and set. Cool in pans
on wire racks for 5 minutes. Loosen and remove from pans. Serve warm.
Servings: 18
Nutrition per Serving:
123 Calories, 7g Total Fat, 3g Saturated Fat, 179mg Sodium,
9g Carbs, 0g Dietary Fiber, 5mg Cholesterol, 3g Protein
Exchanges: 1/2 Starch, 1/2 Lean Meat, 1 Fat
Carb Choices: 1/2
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