A modest sodium recipe.
Broccoli, Cream Cheese &
Almond Tart
- 1 prepared pie crust, 9 inch diameter
(22.5cm)
4 cups (960mL) broccoli florets
2 tablespoons (30mL) Mrs. Dash® Garlic & Herb Seasoning
Blend
8 ounces (225g) cream cheese at room temp
1/2 cup (120mL) half and half cream
2 large eggs
1 egg yolk
3 green onions, finely chopped
2 teaspoons (10mL) slivered almonds
- Preheat oven to 375°F (190°C).
- Bake pie shell until slightly browned,
about 10 minutes. Remove from oven.
- Cook broccoli in boiling water until crisp-tender,
about 7 minutes. Drain and rinse under cold water, pat dry.
- Place the pie shell on a baking sheet
for easier handling.Spread broccoli evenly over the bottom of
the pie shell.
- Beat cream cheese with Mrs. Dash®
Garlic & Herb, gradually add half-and-half cream.
- Beat eggs and egg yolk in a seperate bowl,
add to cream cheese mixture. Stir in green onions.
- Carefully and slowly pour mixture over
the broccoli, do not allow to overflow.
- Sprinkle with almonds and bake until set
and golden, about 30 minutes. Serve warm.
Makes 6 servings; Serving size: 4.7 ounces
(133.9g).
Nutrititional Information Per Serving:
Calories: 678; % of Calories from Fat: 49%; Total Fat: 37 g;
Saturated Fat: 14 g; Unsaturated Fat: 21 g; Trans Fat: 0 g; Cholesterol:
158 mg; Sodium: 205 mg; Potassium: 366 mg; Carbohydrates: 77
g; Fiber: 7 g; Protein: 11 g
Recipe provided courtesy of Mrs. Dash®;
Alberto-Culver Company. All rights reserved.
