vegetable oil s
16 ounces non-fat or low-fat cottage cheese
Egg substitute equivalent to 2 eggs, or 2 eggs
3 tablespoons grated Parmesan cheese
1 tablespoon fresh lemon juice
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
2 packages (10 oz) frozen no-salt-added chopped spinach, thawed
1/3 cup green onions (green part only) - 6 medium, thinly sliced
1 package (10 oz) frozen no-salt-added artichoke hearts, thawed
1 1/2 teaspoons grated Parmesan cheese
Preheat oven to 375 degrees F. S
a 1-1/2-quart baking dish with vegetable oil s
.
In a food processor or blender, process cottage cheese, egg substitute, 3 tablespoons Parmesan, lemon juice, pepper, and nutmeg until smooth.
Squeeze moisture from spinach. In a large bowl, combine spinach, cottage cheese mixture, and green onions. Spread half in baking dish.
Cut artichoke hearts in half and pat dry with paper towels. Place in a single layer on spinach mixture. Sprinkle with
tablespoons Parmesan. Cover with remaining spinach mixture.
Bake, covered, for 25 minutes.
Nutritional Information Per Serving:
130 calories; 3g fat; 12g carbohydrates;
17g protein; 473mg sodium; 10mg cholesterol
Diabetic Exchanges:
1/2 Nonfat or Low-Fat Milk, 1 Vegetable, 1 Low-Fat Meat
or hot on grilled 
en!
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