(at time of publication)
- 4 bunches fresh spinach, trimmed, chopped
- ⅔ cup (150g) reduced-fat ricotta cheese
- ¼ cup skim 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
Serve with grilled lean lamb steaks or chicken breast and potatoes.
Try replacing fresh spinach with a 450g packet of frozen spinach.
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 1g
Dietary fibre 2g
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