- 4 bunches fresh spinach, trimmed, chopped
- ⅔ cup (150g) reduced-fat ricotta cheese
- ¼ cup trim milk
- 1 egg yolk
1 Steam or microwave spinach for 2 minutes until just tender. Drain, cool slightly and squeeze out all the water. Chop roughly.
2 Combine ricotta, milk and egg yolk in a small saucepan and whisk until smooth. Cook over a medium heat for 4-5 minutes, stirring, or until mixture just begins to bubble. Stir in spinach and heat through.
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12g total fat
7g sat fat
Nutrition Info (per serve)
Total fat 2g
Saturated fat 1g
Dietary fibre 2g
Serve with grilled lean lamb steaks or chicken breast and potatoes.
Try replacing fresh spinach with a 450g packet of frozen spinach.
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