Spinach Ricotta Casserole
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 169.8
- Total Fat: 8.4 g
- Cholesterol: 24.4 mg
- Sodium: 432.9 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.5 g
- Protein: 15.0 g
View full nutritional breakdown of Spinach Ricotta Casserole calories by ingredient
Introduction
This amazingly light and fluffy casserole is great as a side or as a main dish. Delicious, low in fat and carbs, and high in protein! This amazingly light and fluffy casserole is great as a side or as a main dish. Delicious, low in fat and carbs, and high in protein!Number of Servings: 16
Ingredients
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Vegetable cooking spray
2 tablespoons margarine
1/2 cup minced onion
2 cloves garlic, minced
1 teaspoon Splenda or Diabetisweet white
One 10 ounce pkg. frozen chopped spinach, thawed and squeezed dry
6 servings Egg Beaters (2.5 cups)
1 1/2 cups part skim ricotta cheese
3/4 cup milk
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
Pinch cayenne pepper
1/2 cup freshly grated parmesan cheese
3/4 cup shredded mexican cheese blend or cheddar cheese
Directions
Preheat oven to 350 degrees. Lightly coat a 9-inch baking pan with vegetable cooking spray and set aside.
In a frying pan over medium heat melt margarine and saute the onion, garlic, and diabetisweet until soft, about 5 minutes. Stir in spinach and heat through. Remove from heat.
In a large bowl beat together the egg beaters, ricotta cheese, milk, flour, salt, pepper, nutmeg, and cayenne. Stir in the onion-spinach mixture and the parmesan and shredded mexican cheese. Pour into prepared pan and bake for 35-40 minutes, or until just set in the middle. Makes 8 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user KGOELLER.
In a frying pan over medium heat melt margarine and saute the onion, garlic, and diabetisweet until soft, about 5 minutes. Stir in spinach and heat through. Remove from heat.
In a large bowl beat together the egg beaters, ricotta cheese, milk, flour, salt, pepper, nutmeg, and cayenne. Stir in the onion-spinach mixture and the parmesan and shredded mexican cheese. Pour into prepared pan and bake for 35-40 minutes, or until just set in the middle. Makes 8 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user KGOELLER.
Member Ratings For This Recipe
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LDASIS
I made some small changes. I eliminated garlic and sweetener and substituted the minced onion with 1/4 tsp onion powder. I also simplified it by nuked the frozen spinach, and added 1/2 tblsp of low fat margarine after they were thawed. I used a much larger baking dish as there was so much mixture - 1/6/11