Spinach and Rice Custard Cups
Makes 6 servings
Time to Prepare: 0:15
Time to Cook: 0:40
Ingredients
| 2/3 cup | Cheese, cottage, lowfat, 1% milkfat |
| 1/2 cup | Yogurt, plain, low fat, 12 grams protein per 8 ounce Diet
Diet Substitutes:
Yogurt, fruit, low fat, 10 grams protein per 8 ounce
Yogurt, plain, skim milk, 13 grams protein per 8 ounce
|
| 1/4 tsp | Spices, basil, ground |
| 1/4 tsp | Spices, pepper, black |
| 2 med | Egg, whole, raw, fresh |
| 2 large | Egg, white, raw, fresh |
| 3/4 cup | Rice, brown, long-grain, cooked |
Directions
1. Preheat oven to 350 Fahrenheit.
2. Press spinach between paper towels until barely moist and set aside.
3. Combine cottage cheese and next 7 ingredients in a bowl. Beat at medium speed with a mixer until blended. Stir in spinach and rice.
4. Divide the mixture among 6 custard cups coated with cooking spray. Place cups in a large baking pan. Add hot water to pan to a depth of 1".
5. Bake for 40 minutes or until a toothpick in the center comes out clean.
6. Remove cups from the water. Loosen the edges with a knife or rubber spatula. Serve.
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