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
1/4 ts Salt
1/4 ts Dried whole basil
1/4 ts Coarsely ground pepper
2 Egg whites
3/4 c Cooked long-grain rice
Vegetable cooking spray
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
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 email@example.com on Jan 28, 1997.