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Home > posts > 2011 > 02 > 20110217_221147_torta-salata-ai-funghi-and-baked-artichoke-hearts.html
Torta Salata ai Funghi and Baked Artichoke Hearts
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This was roughly based on the recipe below but we made some major changes to make it healthy. First of all, we used almond milk instead of cream/milk. We also cut the butter and used Smart Balance (less of it too). Finally, we did it without a pie bottom and used Pillsbury reduced Fat crescents as a toping. We used lite Jarlesburgh on top.
Honestly, it wasn't incredible. It just lacked some flavor. I do not think the missing flavor was butter but I do not know what it was. It just didn't taste like a "pot-pie". Oh well.
The artichokes were the canned ones we rinsed really well and topped with garlic, seasonings and a tad of bread crumbs. They were still rather salty
Point wise was okay. The mushroom stuff had very little points itself. ThePillsburywasalmostexactly 2.5 per sheet and there were 4 on the topping so it wasn't awful.
Torta Salata ai Funghi [Savory Mushroom Pie](from Fresh mushrooms)
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Original Wordpress ID and Date: 999, 2011-02-17_221147