|1 pounds||Can artichoke hearts; drained and chopped|
|10 ounces||Frozen chopped spinach; thawed and drained|
|1 cup||Part skim ricotta cheese|
|1||Clove garlic; minced|
|¼ cup||Red onion; minced|
|½ teaspoon||Fresh oregano; minced|
|¼ cup||Part skim mozzarella cheese; shredded|
|Salt and pepper; to taste|
|Nonstick cooking spray|
Preheat oven to 350øF. Mix all ingredients together in a large bowl. Spray mini-muffin tins with nonstick cooking spray and fill with popper batter.
Bake for 25-30 minutes, remove from the oven, and serve. This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
Per serving: calories 140, fat 5.9g, 35% calories from fat, cholesterol 85mg, protein 11.9g, carbohydrates 12.3g, fiber 6.8g, sodium 176mg.
Exchanges: 1 Medium-Fat Meat, 2 Vegetable.
The recommended wines are: Fum Blanc or Chenin Blanc.
Source: webmaster@... Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 10 min, Cook: 25 min.
Recipe by: The American Diabetes Association's Flavorful Seasons Cookb Posted to recipelu-digest by "abprice@..." <abprice@...> on Mar 22, 1998
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