Serves: 8
Total Calories: 268

1 cup All-Bran® Original
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1 tablespoon sugar
1/4 cup margarine or butter
2 tablespoons water
1 egg white, slightly beaten
FILING
2 tablespoons chopped onions
1 clove garlic (small), finely chopped
1 cup sliced mushrooms
1/2 cup chopped green bell pepper
1 tablespoon water
1 cup low-fat cottage cheese
1 (12-ounce) can skim evaporated milk (1 1/2 cups)
1 tablespoon flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 egg whites
3/4 cup shredded mozzarella cheese (3 oz.)
1 1/2 cups alfalfa sprouts
1 medium tomato, sliced

1. Combine KELLOGG'S ALL-BRAN cereal, flours and sugar. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Stir in the 2 tablespoons water until stiff dough forms. Press mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray, to form crust. Brush crust with egg white, coating completely.

2. Bake at 350°F about 6 minutes or until lightly browned. Remove from oven. Set aside. Reduce oven temperature to 325° F.

3. In medium fry pan, cook onion, garlic, mushrooms and green pepper in the 1 tablespoon water until tender. Drain. Set aside.

4. Place cottage cheese, 1/2 cup of the milk, flour, mustard, salt, pepper and egg whites in electric blender or food processor container. Process on medium speed until smooth. Add remaining milk, processing until smooth. Spread vegetable mixture and mozzarella cheese evenly in crust. Pour milk mixture over vegetables.

5. Bake at 325°F about 45 minutes or until center is set. Let stand 10 minutes before serving. Garnish pie with alfalfa sprouts and tomato slices.

Nutritional Facts:

Serves: 8
Total Calories: 268
Calories from Fat: 97

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