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Peppery Spinach with Nutmeg Cream

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Nutritional Information

Serves 4

Amount Per SERVING:

Calories 208
Protein 18g
Total fat 6g
Carbs 16g
Cholesterol 118mg
Sodium 714mg
Fiber 2g
Sugars 10g

10365-homepage
Infusing freshly ground nutmeg into the milk makes every bite of this dish rich and delicious. Serve as a main course with seasoned rice or couscous, or as a side dish. Feel free to substitute allspice as well—just reduce the amount to 1 teaspoon.

Ingredients

  • 2 cups low-fat milk
  • 2 tsp. ground nutmeg
  • 1/4   to 1/2 tsp. ground black pepper
  • 2 10-oz. pkgs. frozen chopped spinach, thawed and drained
  • 1 cup low-fat cottage cheese
  • 2 large eggs, beaten
  • 1/2 cup breadcrumbs

Directions

  1. Preheat oven to 375°F. Coat 4 12-oz. ramekins with cooking spray.
  2. Place milk, nutmeg, and pepper in saucepan, and season with salt. Bring to a boil. Reduce heat to medium, and simmer 10 to 12 minutes, or until volume has reduced by one-third, stirring occasionally. Remove from heat, and cool 10 minutes.
  3. Stir in spinach, cottage cheese, and eggs. Spoon into prepared ramekins, and sprinkle each with 2 Tbs. breadcrumbs.
  4. Set ramekins in roasting pan, and fill pan one-third full with hot water. Bake 45 minutes, or until tops are browned.
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