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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/4 cup lite ricotta cheese |
2 tablespoons grated parmesan cheese |
2 tablespoons finely chopped fresh basil leaves |
1 tablespoon minced celery |
1 tablespoon nonfat sour cream alternative |
1/4 teaspoon garlic powder |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon ground thyme |
4 large fresh spinach leaves |
1 cup water |
vegetable cooking spray |
Directions:
1. Combine first 9 ingredients in a small bowl, stirring with a fork until blended. Set aside.
2. Remove and discard stems from spinach leaves. Bring water to a boil in a small saucepan. Cook spinach leaves, one at a time, in boiling water 15 seconds. Place leaves on paper towels to drain.
3. Coat 4 (1 3/4-inch) miniature muffin pan cups with cooking spray. Line each cup with a spinach leaf, covering bottom and sides of cup, allowing leaf to overhang. Spoon cheese mixture evenly onto spinach leaves. Fold leaves over to enclose cheese mixture. Bake at 350° for 20 minutes. Carefully remove from pan. Serve warm.
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