| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 5 | Servings | |
INGREDIENTS
| 3/4 | c | 1% low-fat cottage cheese |
| 1/2 | c | Grated fresh Parmesan cheese |
| 1/3 | c | Nonfat cream cheese |
| softened | ||
| 2 | T | Nonfat cream cheese |
| softened | ||
| 1/4 | c | Chopped onion |
| 1/2 | t | Dried thyme |
| 1 1/4 | c | Uncooked white basmati rice |
| 2 3/4 | c | Water |
| 10 | oz | Frozen chopped spinach, 1 |
| package thawed drained | ||
| and squeezed dry | ||
| 1/4 | t | Pepper |
INSTRUCTIONS
Combine cottage cheese and next 4 ingredients in a blender; process until smooth. Set aside. Combine rice and water in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Stir in the chopped spinach, cottage cheese mixture, and pepper. Yield: 5 servings (serving size: 1 cup). Per serving: 274 Calories; 3g Fat (11% calories from fat); 16g Protein; 44g Carbohydrate; 11mg Cholesterol; 465mg Sodium Serving Ideas : Serve immediately. NOTES : One serving of this three-cheese dish has as much calcium as a glass of milk. Recipe by: Cooking Light, Nov/Dec 1994, page 148 Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 11.1mg
Sodium: 521.3mg
Potassium: 246.6mg
Carbohydrates: 5.8g
Fiber: 2.3g
Sugar: 1.9g
Protein: 11.8g