Yield: 1 Servings
|2 cups||Mashed potatoes|
|1 cup||Cannellini beans; rinsed and drained|
|1 cup||Nonfat cottage cheese|
|3 ounces||Crumbled feta cheese|
|1 teaspoon||Dijon mustard|
|1 teaspoon||Prepared horseradish|
|2 cups||Thawed frozen chopped spinached, squeezed dry|
|1 medium||Tomato; thiny sliced|
Last week I asked someone to repost a recipe with mashed potatoes, spinach and other stuff. A couple of people wrote to me to say they couldn't find any such recipe in their saved recipes. A few days later I found said recipe in a cookbook - sorry! So I thought I'd share it with you. This recipe is from "New Vegetarian Cuisine" (250 low-fat recipes) by Linda Rosensweig and the Editors of Prevention.
1. Preheat oven to 400. Coat a 2-qt casserole with no-stick spray.
2. In a food processor, combine pootatoes, beans, cheese, mustard, horseradish until weell mixed. Spoon into prepared casserole dish.
3. Evenly spread the spinach over the potato mixture. Top with the tomatoes. Bake for 15-20 minutes until heated through.
Makes 4 servings Per serving: 218 calories, 3 g. fat (12% of calories), 6.9 g. dietary fiber, 5 mg. cholesterol, 484 mg. sodium.
Posted to fatfree digest V97 #211 by "Zoe Sodja" <zoe_sodja@...> on 1997p,