1/2 cup low-fat buttermilk
1 egg white
10 drops hot sauce (about 1/2 teaspoon)
1 cup cornmeal
3/4 teaspoon salt
1 tablespoon canola oil
3 large green tomatoes, cut into 1/4-inch-thick slices (about 1 1/2 pounds)
Preheat oven to 450°F. Spray a large cookie sheet with nonstick spray.
Combine buttermilk, egg white, and hot sauce in a medium bowl. Mix cornmeal and salt in a pie dish. Dip the tomato slices into the buttermilk mixture, then into the cornmeal, gently turning to coat.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the tomato slices in a single layer and cook until browned on one side, 3 – 4 minutes.
Transfer the slices, browned-side up, to the cookie sheet. Lightly spray the tomatoes with nonstick spray. Bake until the tomatoes are golden brown on both sides, about 8 minutes. Wipe the skillet clean and repeat with the remaining oil, and tomato slices.
Test Kitchen Note: about 5 (1/4-inch-thick slices per tomato), 2 ½ tomato slices per serving
Per Serving: 137 Cal; 4 g Protein; 3 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 24 g Carb; 3 g Fiber; 5 g Sugar; 38 mg Calcium; 1 mg Iron; 338 mg Sodium; 1 mg Cholesterol
Original Recipe by Paula Deen: Fried Green Tomatoes
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Prep Time: 10 minutes
Cook Time: 20 minutes
From The Deen Brothers