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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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My version of a nice cheese little spinach cake from EatingWell. The sit time is important or they will not hold together. These are moist, light and tender. I used a knife and spoon to remove from tin and had no problems. **5 minute sit time not included in cook time** Ingredients:
10 ounces baby spinach leaves |
1/2 cup part-skim ricotta cheese |
1/2 cup parmesan cheese, shredded |
1/2 cup egg beaters egg substitute |
1 fresh garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
pam cooking spray |
Directions:
1. Preheat oven to 400°F
2. Pulse spinach in three batches in a food processor until finely chopped.
3. In medium bow. mix spinach, ricotta, Parmesan, eggbeaters, garlic, salt and pepper.
4. Coat 8 cups of a muffin tin with Pam cooking spray.
5. Divide the spinach mixture among the 8 cups.
6. Bake the spinach cakes until set, about 20 minutes.
7. Let stand in the pan for 5 minutes. Loosen the edges with a knife and gently lift out.
8. Server warm, sprinkle with more Parmesan. A little fresh raw tomato basil sauce is nice with these.
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