12 oz Nonfat plain yogurt 2 oz Dried porcini mushrooms
1 c Polenta — soaked
3 c Water 3 tb Capers
1 ts Sea salt 1 Tomato; sliced
1 1/2 c Pizza sauce 1 c Green bell pepper, sliced
1 c Red onion; sliced 3 tb Parmesan cheese, grated
1/4 lb Field mushrooms; sliced 1/3 c Fresh basil, chopped
The day before serving, prepare “cheese” from yogurt by mixing yogurt
with 1/2 teaspoon salt and placing it in a strainer lined with
several layers of cheesecloth. Squeeze cloth very gently around
yogurt and place over bowl. Refrigerate and drain for at least 10
hours. Before continuing with recipe, carefully remove cheesecloth
from ball of cheese.
Stir polenta into boiling water. Add 1/2 teaspoon salt. Cover and
cook over low heat, stirring frequently, for 15 minutes or until
thick and soft. Pour into a 9-inch nonstick pie plate and spread
evenly over bottom and sides.
Preheat oven to 425 F. Spread pizza sauce over polenta. Arrange
vegetables over sauce, top with yogurt cheese, capers and Parmesan
cheese. Bake 25 minutes or until pie is bubbling hot throughout.
Remove from oven and top with basil.
Calories per serving: 147 Grams of fat: 1.8 Percentage fat calories:
11% Cholesterol: 0 mg.
*
Yields
8 servings