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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetarian Dishes, Main, Vegetarian 4 Servings

INGREDIENTS

1 t Olive oil
2 Garlic cloves, minced
1/2 t Dried basil
14 1/2 oz Diced tomato, undrained
3/4 c Nonfat ricotta cheese
1/4 t Salt
10 oz Frozen chopped spinach
thawed drained squeezed
dry
7 Basic crepes, recipe follows
Cooking spray
1/2 c Provolone cheese, shredded
or parmesan
20 2/5 c arbos, 17.7 g protein 547 g sodium

INSTRUCTIONS

Preheat oven to 425.  Heat oil in a large nonstick skillet over medium
heat. Add garlic,  saute 1 minute. Add basil and tomatoes; bring to a
boil. Cook 4  minutes or until most of liquid evaporates. Spoon into a
bowl,  reserving 1/4 cup. Add ricotta cheese, spinach, and salt to the
tomato mixture in the bowl; stir well.  Place 1 crepe in a 9-inch pie
plate coated with cooking spray; top  with a heaping 1/3 cup spinach
mixture and 1 T. provolone or parmesan  cheese. Repeat layers, ending
with a crepe. Spoon 1/4 cup reserved  tomato mixture over top; sprinkle
with remaining cheese. Bake at 425  for 15 minutes or until thoroughly
heated.  NOTES : 1 serving = 1/4 pie = 4 points 1 serving, pie made
with part  skim ricotta = 6 points 206.2 cals, 7.0g fat, 29.4%CFF, 3.2
g fiber,  Recipe by: cooking light  Posted to EAT-LF Digest by Diana
Slade <dianaslade@mindspring.com> on  Apr 12, 1999, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 297
Calories From Fat: 163
Total Fat: 18.6g
Cholesterol: 48.8mg
Sodium: 1315.7mg
Potassium: 493.8mg
Carbohydrates: 10.2g
Fiber: 3.7g
Sugar: 3.3g
Protein: 24.4g


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