Yield: 6 Servings
|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||Dried whole basil|
|¼ teaspoon||Coarsely ground pepper|
|2 \N||Egg whites|
|¾ cup||Cooked long-grain rice|
|\N \N||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.