Nothing Pie

I don't know who to credit this recipe to. It came to me in an e-mail and I only have the subject heading and the recipe.

• 2 ready-made reduced fat graham cracker pie crusts
• 1 large carton fat-free sour cream (16 oz)
• 2 tubs fat-free Cool Whip, thawed
• 2 small packages sugar free vanilla pudding mix
• 1 20 oz can crushed pineapple, packed in pineapple juice.

Pour dry pudding mix into a medium size mixing bowl. Add contents of can of pineapple, juice and all, mixing well. Fold in sour cream, both tubs of Cool Whip and mix well. Divide mixture between pie crusts. Chill before serving.

The kids call it "ice cream pie".

Broccoli and Cheddar Quiche

A Weight Watchers recipe

6 oz pie crust, 9-inch, refrigerated
2 tsp olive oil
1/2 cup red oinion(s), chopped
1 1/4 cup part-skim ricotta cheese
1 cup low-fat shredded cheddar cheese
1 large egg(s)
2 large egg white(s)
1 Tbsp Dijon mustard
1 tsp dried oregano
1/2 tsp table salt, or more to taste
10 oz frozen chopped broccoli, thawed and well-drained
1 Tbsp grated parmesan cheese

Instructions
Preheat oven to 375.

To make filling, heat oil in a small skillet over medium heat. Add onion and saute until sof, about 3 minutes. Transfer onion to a large bolw and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with parmesan cheese.

Bake until a knife inserted near center comes out clean, about 35-40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yield 1 piece per serving.

I discovered that if you double the recipe, you also just about double the cook time. Is that a silly thing not to have thought about in advance?

The kids TORE THIS UP. They especially liked it with ketchup!

Serves 8
5 pts per serving