Spinach Cheese Roulade
|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|
In small saucepan, over medium heat, melt 3 teaspoons margarine; blend in flour.
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.