Spinach rice timbales^

Yield: 6 servings

Measure 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

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

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