| 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)
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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