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Low Calorie, Low Carb, Low Fat
Makes 8 Servings
Ingredients
15 oz. Frozen Chopped Spinach thawed and completely squeezed dry
15 oz. Hunts Zesty and Spicy Tomatoe Sauce
3 Cups Sargento Reduced Fat 4 Cheese Italian Blend
1/2 Cup Egg Beaters
1 1/2 Cups Friendship, Friendly Farms or Great Value 1% Small Curd Cottage Cottage Cheese
Spray Canola Oil
Directions:
Preheat oven to 400
If you prefer deep dish use the bottom portion of a broiler pan, otherwise use a metal pizza pan or cookie sheet with a lip.
With a fork blend cottage cheese, spinach, egg beaters, 1/2 cup of the shredded cheese and 1/2 cup of the tomato sauce. Blend until uniform in consistency.
Turn out on baking pan that has been treated with canola spray oil. Doesn't need to go from edge to edge but should be uniform in height with no holes or gaps. Sprinkle evenly with remaining cheese. Drizzle remaining sauce over top in a struessel type pattern.
Bake for 15-20 minutes until cheese is golden and bubbly.
Allow to cool for about 10 minutes before cutting. Wrap left overs individually in foil and enjoy for lunch with a salad. Or enjoy as a snack. Leftovers are best at room temperature.
Makes 8 Servings
Ingredients
15 oz. Frozen Chopped Spinach thawed and completely squeezed dry
15 oz. Hunts Zesty and Spicy Tomatoe Sauce
3 Cups Sargento Reduced Fat 4 Cheese Italian Blend
1/2 Cup Egg Beaters
1 1/2 Cups Friendship, Friendly Farms or Great Value 1% Small Curd Cottage Cottage Cheese
Spray Canola Oil
Directions:
Preheat oven to 400
If you prefer deep dish use the bottom portion of a broiler pan, otherwise use a metal pizza pan or cookie sheet with a lip.
With a fork blend cottage cheese, spinach, egg beaters, 1/2 cup of the shredded cheese and 1/2 cup of the tomato sauce. Blend until uniform in consistency.
Turn out on baking pan that has been treated with canola spray oil. Doesn't need to go from edge to edge but should be uniform in height with no holes or gaps. Sprinkle evenly with remaining cheese. Drizzle remaining sauce over top in a struessel type pattern.
Bake for 15-20 minutes until cheese is golden and bubbly.
Allow to cool for about 10 minutes before cutting. Wrap left overs individually in foil and enjoy for lunch with a salad. Or enjoy as a snack. Leftovers are best at room temperature.