Spinach-rice timbales

Yield: 6 Servings

Measure Ingredient
10 ounces Frozen chopped spinach, (1 package) thawed and drained
⅔ cup 1% low-fat cottage cheese
½ cup Plain nonfat yogurt
1 ounce Crumbled feta cheese, (1/4 cup)
¼ teaspoon Salt
¼ teaspoon Dried whole basil
¼ teaspoon Coarsely 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 and next 7 ingredients in a bowl; beat at medium speed of a mixer until blended.

Stir in spinach and rice.

Divide mixture among 6 (6-ounce) custard cups coated with cooking spray.

Place cups in a large baking pan; add hot water to pan to a depth of 1 inch.

Bake at 350 degrees for 40 minutes or until a knife inserted near center comes out clean. Remove cups from water; loosen edges of timbales with a knife or rubber spatula. Yield: 6 servings.

Per serving: 141 Calories; 3g Fat (18% calories from fat); 9g Protein; 20g Carbohydrate; 66mg Cholesterol; 331mg Sodium Serving Ideas : Serve warm.

NOTES : Place a serving plate upside down on top of each cup; invert timbale onto plate.

Recipe by: Cooking Light, Sept 1994, page 86 Posted to MC-Recipe Digest V1 #398 by igor@... on Jan 28, 1997.

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