Spinach rice timbales^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking Light 9/94 | ||
| Carolyn Shaw 6-95 | ||
| 1 | pack | (10oz) frozen chopped |
| Spinach, thawed and drained | ||
| ⅔ | cup | (1%) lowfat cottage cheese |
| ½ | cup | Plain nonfat yogurt |
| ¼ | cup | (1oz) crumbled feta cheese |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Whole dried basil |
| ¼ | teaspoon | Coarsley ground pepper |
| 2 | Eggs | |
| 2 | Egg whites | |
| ¾ | cup | Cooked long grain rice |
| Vegetable cooking spray | ||
Directions
Press spinach between paper towels until barely moist; set aside.
Combine cottage cheese, yogurt, feta cheese, salt, basil, pepper, eggs nad egg whites in a bowl; beat until blended. Stir in spinach and rice.
Divide mixture among 6 (6oz) custrd cups coated with cooking spray.
Place in baking pan, add hot water to a depth of 1". Bake at 350F.
for 40 minutes or until a knife inserted near center comes out clean.
Remove cups from water; loosen edges with a spatula or knife. Place a serving plate upside down on top of each cup; invert timbale onto plate. Serve warm.
Per serving: 112 calories, 10 g protein, 3⅕ g fat (26%), 10⅘ g carbohydrate, 1.7 g fiber, 76 mg cholesterol, 1⅗ mg iron, 341 mg sodium, 142 mg calcium.
Submitted By CAROLYN SHAW On 08-13-95