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Spinach Cheese Roulade Recipe
|Margarine||4 Teaspoon, divided (Fleischmann'S)|
|All purpose flour||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Egg beaters||2 Cup (32 tbs)|
|Onion||1 Medium, chopped|
|Fresh spinach||10 Ounce, coarsely chopped (1 Package)|
|1% low fat cottage cheese||1⁄2 Cup (8 tbs)|
|No salt added tomato sauce||8 Ounce (1 Can)|
|Dried basil leaves||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
Calories 153 Calories from Fat 27
% Daily Value*
Total Fat 3 g4.8%
Saturated Fat 0.58 g2.9%
Trans Fat 0 g
Cholesterol 1.6 mg
Sodium 225.3 mg9.4%
Total Carbohydrates 17 g5.6%
Dietary Fiber 2.5 g10.1%
Sugars 5.7 g
Protein 15 g29.5%
Vitamin A 116.5% Vitamin C 35.8%
Calcium 14.5% Iron 19.8%
*Based on a 2000 Calorie diet
Cook, stirring until smooth and bubbly; remove from heat.
Gradually blend in milk; return to heat.
Heat to a boil, stirring constantly until thickened; cool slightly.
Stir in Egg Beaters.
Spread mixture in bottom of 15 1/2 X 10 1/2 X 1-inch baking pan that has been greased, lined with foil and greased again.
Bake at 350°F for 20 minutes or until set.
In medium skillet, saute onion in remaining margarine until tender.
Add spinach and cook until wilted, about 3 minutes; stir in cottage cheese.
Invert egg mixture onto large piece of foil.
Spread with spinach mixture; roll up from short end.
In small saucepan, combine tomato sauce, basil and garlic; heat until warm.
To serve, slice roll into 8 pieces; top with warm sauce.