* Exported from MasterCook *

CHRISTINA'S SPINACH AND RICCOTA

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : 0-5G Low Carb Vegetables-Spinach


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 oz ricotta cheese -- 425g
12 oz spinach -- 350g wash & destem
1 1/2 cups fresh basil leaves -- loosely packed
1 tsp salt
1/4 tsp ground pepper
1/4 tsp ground nutmeg
2 whole eggs
1 egg white

Thoroughly blend cheese, spinach, basil and spices in a food processor. I checked the flavor at this point (before eggs) to make sure the salt was right.

When it is very smooth, add your beaten eggs and egg whites. blend again until mixed.

Pour the mixture into a well oiled 8.5 inch 230mm springform or regular pan.

Bake at 350°F-180°C for 45 or 50 minutes. Check it at 30, and every 5 or 10 minutes until it is completely set. After it cooled I was able to flip it (I didn't have a springform available).





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Per Serving (excluding unknown items): 243 Calories; 16g Fat (59.4% calories from fat); 18g Protein; 7g Carbohydrate; 2g Dietary Fiber; 147mg Cholesterol; 731mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb recipes in Master Cook Format



Nutr. Assoc. : 0 0 0 0 0 0 0 0

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