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Spinach Rice Timbales^

Yield: 6 servings

Ingredients and directions for this recipe

Cooking Light 9/94
Carolyn Shaw 6-95
1 pk (10oz) frozen chopped
Spinach, thawed and drained
2/3 c (1%) lowfat cottage cheese
1/2 c Plain nonfat yogurt
1/4 c (1oz) crumbled feta cheese
1/4 ts Salt
1/4 ts Whole dried basil
1/4 ts Coarsley ground pepper
2 Eggs
2 Egg whites
3/4 c 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, 3.2 g fat (26%), 10.8 g
carbohydrate, 1.7 g fiber, 76 mg cholesterol, 1.6 mg iron, 341 mg
sodium, 142 mg calcium.

See also:
Previous recipe Spinach Rice Soup
Next recipe Spinach Ricotta Gnocchi

Or try one of these recipes:
Black Tamales
Dad's Oatmeal Cookies