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Spinach Cheese Roulade

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Ingredients
  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
Directions

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.
Keep warm.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Spinach
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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