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Brussels Sprouts and Cheese Bake Recipe
|Brussels sprouts||20 Ounce (Fresh / Frozen, Thawed And Drained)|
|Low fat cottage cheese||2 Cup (32 tbs)|
|Low fat plain yogurt||1 Cup (16 tbs)|
|Scallions||1⁄2 Cup (8 tbs), sliced|
|Garlic||2 Clove (10 gm), minced|
|Italian seasoned bread crumbs||1 Cup (16 tbs)|
|Part skim mozzarella cheese||2 Ounce, grated|
Serving size: Complete recipe
Calories 1160 Calories from Fat 256
% Daily Value*
Total Fat 29 g44.4%
Saturated Fat 12.8 g64.2%
Trans Fat 0 g
Cholesterol 95 mg
Sodium 4580.9 mg190.9%
Total Carbohydrates 132 g43.9%
Dietary Fiber 26.1 g104.5%
Sugars 51.3 g
Protein 106 g212.6%
Vitamin A 136.9% Vitamin C 831%
Calcium 168.8% Iron 69.4%
*Based on a 2000 Calorie diet
In a saucepan or steamer over medium heat cook Brussels sprouts with a small amount of water until almost tender; drain.
In a large bowl combine Brussels sprouts, cottage cheese, yogurt, scallions, garlic, paprika, salt and pepper; mix well.
Lightly oil a casserole.
Into the prepared casserole spoon the Brussels sprouts mixture.
Sprinkle bread crumbs and mozzarella over the top.
Bake for 45 minutes.