Full ingredients list:
- 4 bunches English spinach, trimmed and chopped
- 2/3 cup (150g) low-fat fresh ricotta
- 1/4 cup skim milk
- 1 egg yolk
Nutritional information (per serve)
Instructions and steps:
Step 1 Quickly cook spinach in a saucepan of boiling water for 2 minutes, until just tender. Drain, cool slightly and squeeze out excess water. Chop roughly.
Step 2 Combine ricotta, skim milk and egg yolk in a small saucepan and whisk until smooth. Cook over medium heat for 4–5 minutes, stirring, or until mixture just begins to bubble. Stir in spinach and heat through. This side goes well with grilled lean lamb steaks or chicken breast and potatoes.
Save 950kJ, 26.5g fat, 17.8g sat fat
You can try replacing fresh spinach with a 450g packet of frozen spinach.
About this recipe
First published: August 2012