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UAB Tone Your Bones
Vegetable Tart
1 teaspoon margarine
1 small onion, chopped
1/2 cup boiling water
1/4 cup instant potato flakes
1 cup all-purpose flour
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
1/2 cup chopped green pepper
6 plum tomatoes, sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 tablespoons sliced ripe olives
1/4 teaspoon dried basil

Melt margarine in a nonstick skillet over medium heat. Add onion; sauté until tender. Combine boiling water and potato flakes in a medium bowl; let stand 1 to 2 minutes or until water is absorbed. Stir mixture lightly with a fork. Combine flour, cumin, salt, and pepper. Add onion and potato; stir to form a soft dough. Pat into a 9-inch round on a baking sheet coated with cooking spray. Arrange green pepper and half of tomato slices on dough. Top with cheese, olives, remaining tomato slices and basil. Bake at 400o for 20 minutes or until crust is golden.
Yield: 4 servings

Per serving:

Calories   249
Protein (gr)   13
Carbohydrate (gr)   34
Fiber (gr)   3
Fat (gr)   7
Saturated fat (gr)   3
Cholesterol (mg)   15
Sodium (mg)   355

200 milligrams of calcium