| 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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