| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains, Vegetables | Miscellaneo | 6 | Servings | |
INGREDIENTS
| 10 | oz | Frozen chopped spinach, (1 package) thawed and drained |
| 2/3 | c | 1% low-fat cottage cheese |
| 1/2 | c | Plain nonfat yogurt |
| 1 | oz | Crumbled feta cheese, (1/4 cup) |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried whole basil |
| 1/4 | ts | Coarsely ground pepper |
| 2 | Eggs | |
| 2 | Egg whites | |
| 3/4 | c | Cooked long-grain rice |
| Vegetable cooking spray |
INSTRUCTIONS
Press spinach between paper towels until barely moist; set aside. Combine cottage cheese and next 7 ingredients in a bowl; beat at medium speed of a mixer until blended. Stir in spinach and rice. Divide mixture among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a large baking pan; add hot water to pan to a depth of 1 inch. Bake at 350 degrees for 40 minutes or until a knife inserted near center comes out clean. Remove cups from water; loosen edges of timbales with a knife or rubber spatula. Yield: 6 servings. Per serving: 141 Calories; 3g Fat (18% calories from fat); 9g Protein; 20g Carbohydrate; 66mg Cholesterol; 331mg Sodium Serving Ideas : Serve warm. NOTES : Place a serving plate upside down on top of each cup; invert timbale onto plate. Recipe by: Cooking Light, Sept 1994, page 86 Posted to MC-Recipe Digest V1 #398 by igor@digex.net on Jan 28, 1997.
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