Low-fat sole florentine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh spinach; steamed and chopped |
| ½ | cup | Part-skim ricotta cheese |
| ½ | cup | Low-fat cottage cheese |
| 4 | tablespoons | Nonfat dry milk |
| 2 | tablespoons | Fresh parsley; divided |
| ¼ | teaspoon | Freshly grated nutmeg |
| ½ | teaspoon | Salt; optional |
| dash | Freshly ground pepper | |
| 8 | mediums | Sole or flounder fillets about 1 lb |
| Vegetable spray | ||
| 2 | tablespoons | Grated Parmesan cheese |
| Paprika | ||
Directions
JUDI M. PHELPS
Press all excess moisture from the spinach and mix with ricotta, cottage cheese, nonfat dry milk, 1 tablespoon of parsley, and seasonings. Place a generous 2 tablespoons of this filling in the center of each fish fillet. Roll up and fold ends of fish together and place seam side down, arranged snugly side by side, in a vegetable-sprayed baking dish. Sprinkle with Parmesan and garnish with ribbon of remaining parsley and dash of paprika. Bake 45 minutes in preheated 350 degree oven.
Per serving: 260 calories. Source: High-Calcium Low-Calorie Cookbook.
Shared and MM by Judi M. Phelps, Forum Coordinator, alt.creative-cook and alt.creative-cooking.
Internet: jphelps@... or juphelp@...
Submitted By FLORENCE THOMPSON On 03-23-95