Spinach-Rice Timbales

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Title: Spinach-Rice Timbales
Yield: 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


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.