|Frozen spinach||30 Ounce, thawed (3 Package)|
|Light cream||150 Milliliter (2/3 Cup)|
|Cream cheese with garlic and herb||125 Milliliter (1/2 Cup)|
|Dijon mustard||25 Milliliter (2 Tablespoon)|
|Hot pepper sauce||1⁄4 Teaspoon|
|Sweet pepper triangles||1 (Yellow / Red)|
Line bottoms of 8 greased muffin cups with circles of waxed paper.
Squeeze out excess moisture from spinach.
In blender or food processor, puree spinach, eggs, cream, cream cheese, mustard, salt and hot pepper sauce until smooth. (Recipe can be prepared to this point, covered and refrigerated for up to 1 day.)
Spoon spinach mixture into muffin cups; place pan in larger pan and pour in enough hot water to come halfway up cups.
Bake in 375Â°F (190Â°C) oven for 20 to 25 minutes or until firm to the touch.
Remove from larger pan and let cool for 5 minutes.
Run knife around timbales and invert onto serving plate; peel off paper.
Garnish with yellow and red pepper.