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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Have your guests snack on these appetizers while the rest of the holiday dinner is cooking. You need mini-muffin tins for this recipe. From the American Diabetes Association. canned artichoke hearts, frozen chopped spinach, part-skim ricotta cheese , eggs, garlic, red onion, fresh oregano, part-skim mozzarella cheese, pepper, salt, cooking spray cvt Ingredients:
15 oz can artichoke hearts, drained and chopped |
10 oz frozen chopped spinach, thawed and drained |
1 cup part-skim ricotta cheese |
2 eggs, beaten |
1 garlic clove, minced |
1/4 cup minced red onion |
1/4 cup shredded part-skim mozzarella cheese |
0.27 g (1 spray) canola oil |
Directions:
1. Preheat the oven to 350 degrees.
2. Mix all ingredients together in a large bowl. Add salt and pepper to taste and 1/2 tsp minced fresh oregano.
3. Spray mini-muffin tins with nonstick cooking spray and fill with popper batter.
4. Bake for 25 to 30 minutes, remove from the oven, and serve.
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