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Ricotta Pesto Bites

Cook time 20 mins
Yield 4 appetizers.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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