Scalloped Tomatoes

Yield: 6 servings

1/2c chopped onion

1/2c chopped celery

1T butter

1T all-purpose flour

1T honey

2t prepared mustard

1/2t salt

1/4t pepper

2 sliced whole wheat bread, toasted & cubed

4c chopped fresh tomatoes

In a nonstick skillet, cook onion and celery in butter until tender. Stir in the flour until blended; cook 1 minute longer. Stir in bread cubes and tomatoes.

Transfer to an 8" baking dish coated with non-stick cooking spray. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.

NI: 3/4c equals 88 calories, 3 g fat, 5 mg cholesterol, 304 mg sodium, 15 g cabohydrate, 2 g fiber, 2 g protein.

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Ricotta and Tomato Tart

Yield: 6 servings; 2 points per serving

Note: Phyllo dough dries out quickly so you need to work fast. A tip: Have all the ingredients prepared before you unwrap the dough.

3 sprays cooking spray

1 cup fat-free ricotta cheese

1/2 cup fat-free egg substitute

1/4 cup grated Parmesan cheese

1/4 cup chives, fresh, chopped

4 sheet phyllo dough

3 medium plum tomato(es), cored and sliced 1/4 inch thick

1 Tbsp basil, fresh, chopped

Preheat oven to 400°F. Coat a 9-inch glass pie plate with nonstick cooking spray.

Stir together ricotta, egg substitute and 2 tablespoons each of Parmesan and chives; set aside.

Lay 2 sheets of dough across pie plate. Press down and coat with cooking spray. Lay remaining dough across pie plate in opposite direction of first dough layer; press down.

Spoon ricotta filling over dough and layer with half of tomato slices. Sprinkle with remaining chives and basil; layer with remaining tomato slices. Top with remaining Parmesan.

Trim off excess dough, leaving a 2-inch border. Fold up border edges to partially enclose filling (do not pull dough tightly — it should form a loose, lacy crust). Coat with cooking spray. Bake until Parmesan is golden and filling is firm, about 20 minutes.

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Tomato Pie

Yield: 8 servings; 4 points per serving

1 Pillsbury Pet-Ritz Frozen Regular 9-Inch Pie Crust

3 medium tomato(es)

1/4 cup vidalia onion(s)

5 oz Galaxy Foods Veggie Soy Mozzarella Cheese

1 tsp dried oregano

1/2 tsp garlic salt

1/2 tsp black pepper

1/2 cup Kraft Light Mayonnaise

2 Tbsp Kraft 100% Grated Parmesan Cheese

Pre-bake pie shell according to package directions. Slice tomatoes and onions very thin.

Layer ingredients into pie crust starting with tomatoes, then onions, a little garlic salt, oregano, some pepper, 1/3rd of the cheese, continue layering and finish with soy cheese. (Usually about 3 layers). Spread mayo evenly over the top and sprinkle with the parmesan cheese.

Bake at 350 for about 30 minutes or until the parmesan begins to lightly brown.

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