1 cup + 2 tablespoons Bisquick Reduced Fat baking Mix
2 teaspoons dried onion flakes
1 teaspoon dried parsley flakes
1/3 cup skim milk
1 (6 ounce) can whit etuna, packed in water, drained and flaked
1/4 cup sweet pickle relish
2 teaspoons prepared mustard
1/4 cup kraft fat free mayonnaise
3 tablespoons (3/4 ounce) shredded Kraft reduced Fat cheddar cheese
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Preheat oven to 375 degrees. Spray a 9 by 9 inch cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix, onion flakes, and parsley flakes. Add skim milk. Mix gently to combine. Spread
batter into prepared cake pan.
In a medium bowl, combine tuna, pickle relish, mustard, and mayonnaise. Drop tuna mixture evenly over batter.
Evenly sprinkle Cheddar Cheese over top. Bake 20 to 25 minutes. Place cake pan on a wire rack and let set for at least 5 minutes. Divide into 6 servings.
NUTRITIONAL INFORMATION PER SERVING:
Serves 6 - Each Serving Equals:
Weight Watchers: 3 Points
Healthy Exchanges: 1 Br, 2/3 Pr, 1/4 SL, 2 OC
Nutritional: 142 calores, 2 gm Fat, 10 grm PR, 21 gm Ca, 553 mg So, 63 mg CL, 1 gm Fiber
Diabetic: 1 St, 1 Mt
Mary's Notes: I substituted a 5 3/4 ounce can of salmon I had at home for the tuna, drained it very well and removed the skin. When you mix the baking mix with water, it will form a dough. I used the back of a large spoon to press it in to fill the bottom of the 9" pie pan I used. I used Veggie Slices for the cheese. Smells wonderful baking and tastes great.
Was amazed at how low calorie it was, especially since it is a main dish.
Source: JoAnna Lund's Healthy Exchanges Food Newsletter March 1999
Submitted by Mary Director, CCBAM's TL!
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