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1 can (7-1\/2 ounces) salmon packed in water, drained and deboned<\/span><\/p>\n 1\/2 cup grated Parmesan cheese<\/span><\/p>\n 1\/4 cup sliced green onions<\/span><\/p>\n 1 jar (2 ounces) chopped pimientos, drained<\/span><\/p>\n 1\/2 cup low-fat (1%) cottage cheese<\/span><\/p>\n 1 tablespoon lemon juice<\/span><\/p>\n 1-1\/2 cups low-fat (1%) milk<\/span><\/p>\n 3\/4 cup reduced-fat baking and pancake mix<\/span><\/p>\n 2 whole eggs<\/span><\/p>\n 2 egg whites or 1\/4 cup cholesterol-free egg substitute<\/span><\/p>\n 1\/4 teaspoon salt<\/span><\/p>\n 1\/4 teaspoon dried dill weed<\/span><\/p>\n 1\/4 teaspoon paprika (optional)<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 375\u00c2\u00b0F. Spray 9-inch pie plate with nonstick cooking spray. Combine salmon, Parmesan cheese, onions and pimientos in prepared pie plate; set aside. Combine cottage cheese and lemon juice in blender or food processor; blend until smooth. Add milk, baking mix, whole eggs, egg whites, salt and dill. Blend 15 seconds. Pour over salmon mixture in pie plate. Sprinkle with paprika. Bake 35 to 40 minutes or until lightly golden and knife inserted halfway between center and edge comes out clean. Cool 5 minutes.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 can (7-1\/2 ounces) salmon packed in water, drained and deboned 1\/2 cup grated Parmesan cheese 1\/4 cup sliced green onions 1 jar (2 ounces) chopped pimientos, drained 1\/2 cup low-fat (1%) cottage cheese 1 tablespoon lemon juice 1-1\/2 cups low-fat (1%) milk 3\/4 cup reduced-fat baking and pancake mix 2 whole eggs 2 egg whites or 1\/4 cup cholesterol-free egg substitute 1\/4 teaspoon salt 1\/4 teaspoon dried dill weed 1\/4 teaspoon paprika (optional) \u00c2\u00a0 Preheat oven to 375\u00c2\u00b0F….<\/p>\n