2 1/2 c. flour
2 1/2 tsp. baking powder
4 egg whites
1/2 c. sugar
1/2 c. oil
1/3 c. milk
1 tbsp. vanilla

Place flour and dry ingredients into large bowl. Make a well in the center. Add remaining ingredients. mix well. Add additional flour to make the dough workable. Roll and fit dough into 10 inch pie plate, or spring form pan or small individual tarts.

FILLING:

1 c. low fat (part-skim) ricotta cheese
1 c. sugar
1 carton egg beaters (equivalent to 4 eggs)
1 tbsp. fresh lemon juice
2 c. cooked rice

Mix ricotta cheese, sugar, egg beaters and lemon juice until creamy. Add rice and combine. Add to pie crust. Bake at 350 degrees for 1 hour. Add drained, crushed pineapple if desired. One cup per recipe.