PREP 20 MIN » COOK/BAKE 30 MIN » SERVES 6
1/ Preheat oven to375°F. Apply 9-inch pie plate with nonstick spray.
2/ To make crust, mix 1 c low-fat baking mix and 1/4 c fat-free milk in medium bowl just until soft dough forms. Transfer to gently floured surface and knead 5 times. Roll out dough to 6-inch round; ease into pie plate, pushing it evenly against bottom and side of pie plate.
3/ Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add 1 lb ground extra-lean beef (7% fat or less), 1 finely chopped onion, 2 Tbsp Worcestershire sauce, and 1 minced garlic clove; cook, breaking beef apart with wooden spoon, until browned, 4-5 minutes. Stir in 2 Tbsp low-fat baking mix. Remove skillet from heat and let cool slightly.
4/ In the mean time, mix 1/2 c fat-free egg substitute, 1/2 c low-fat shredded Cheddar cheese, and 2 Tbsp grated Parmesan cheese in small bowl. Spoon beef mixture evenly over crust; top evenly with cheese mixture. Bake until filling is set and crust is golden. 25-30 minutes. Let cool 10 minutes. Cut into 6 wedges.
PER SERVING (1 WEDGE); 234 CAL, 7 G FAT, 3 G SAT FAT, 0 G TRANS FAT, 46 MG CHOL, 501 MG SOD, 19 G CARB, 1 G FIB, 22 G PROT, 271 CALC.
