Ricotta Pesto Bites

Recipe from

Oxmoor House

Recipe Time

Cook: 20 Minutes

Nutritional Information

Calories 30
Caloriesfromfat 0.0 %
Fat 48 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.2 g
Carbohydrate 1.5 g
Fiber 0.0 g
Cholesterol 4 mg
Iron 0.0 mg
Sodium 140 mg
Calcium 0.0 mg


1/4 cup lite ricotta cheese
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped fresh basil leaves
1 tablespoon minced celery
1 tablespoon nonfat sour cream alternative
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground thyme
4 large fresh spinach leaves
1 cup water
Vegetable cooking spray


Combine first 9 ingredients in a small bowl, stirring with a fork until blended. Set aside.

Remove and discard stems from spinach leaves. Bring water to a boil in a small saucepan. Cook spinach leaves, one at a time, in boiling water 15 seconds. Place leaves on paper towels to drain.

Coat 4 (1 3/4-inch) miniature muffin pan cups with cooking spray. Line each cup with a spinach leaf, covering bottom and sides of cup, allowing leaf to overhang. Spoon cheese mixture evenly onto spinach leaves. Fold leaves over to enclose cheese mixture. Bake at 350° for 20 minutes. Carefully remove from pan. Serve warm.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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