Spinach pudding (Low-calorie)

 

             Serve with fish, ham or poultry, or just on it own as a supper entree. Try the pudding in individual casseroles as a luncheon dish with cruty bread on the side.

Makes 8 servings

• 2 pounds fresh spinach
• ½ cup ricotta cheese
• 1 egg
• 1 egg white
• ½ cup fresh bread crumbs
• 1tablespoon chopped fresh dill or ¾ teaspoon dried
• ¼ cup chopped green onion
• 1 cup milk
• Salt and pepper
• ½ cup grated parmesan cheese

1. Preheat oven to 375F ; coat a shallow 2-quart baking dish with nonstick vegetable-oil cooking spray.
2. Stem and wash spinach ; place spinach in large pot.
3. Cook over high heat, stirring occasionally, until spinach wilts, about 2 minutes ; drain and when cool enough to handle, sqeeze dry.
4. Finely chop spinach and place in medium-size bowl ; add ricotta, whole egg, egg white, bread crumbs, dill, green onion, milk, salt, pepper and ¼ cup parmesan cheese.
5. Stir well to combine (This all can be done in a food processor).
6. Pour into prepared baking dish ; sprinkle top with remaining cheese.
7. Bake in preheated oven for 35 minutes until puffy and top is golden brown.

BON APPÉTIT