- Serves: Serves 6
16 ounces fat-free or low-fat cottage cheese
Egg substitute equivalent to 2 eggs, or 2 large eggs
3 tablespoons shredded or grated Parmesan cheese
1 tablespoon fresh lemon juice
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
2 10-ounce packages frozen chopped spinach, thawed and drained
3 medium green onions, thinly sliced (green part only)
10-ounce package frozen artichoke hearts, thawed and drained
2 tablespoons shredded or grated Parmesan cheese
Preheat the oven to 375°F. Lightly spray a 1 1/2-quart baking dish with vegetable oil spray.
In a food processor or blender, process the cottage cheese, egg substitute, 3 tablespoons Parmesan, lemon juice, pepper, and nutmeg until smooth.
Squeeze the moisture from the spinach. Put the spinach in a large bowl.
Stir in the cottage cheese mixture and green onions. Spread half the mixture in the baking dish.
Cut the artichoke hearts in half. Pat dry with paper towels. Place in a single layer on the spinach mixture. Sprinkle with 2 tablespoons Parmesan. Cover with the remaining spinach mixture.
Bake, covered, for 25 minutes.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Trans Fat
- Polyunsaturated Fat
- Monounsaturated Fat
- .5 g
- 6 mg
- 474 mg
- 15 g
- 7 g
- 5 g
- 16 g
2 vegetable, 1/2 other carbohydrate, 1 1/2 very lean meat
This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.