Serving: 1

Ingredients

• 100 gms. Spinach

• 50 gms. Cottage cheese

• 5 ml. Olive oil

• 5 gms. Garlic

• Salt to taste

• 1 gm. Nutmeg powder

• 1 Egg white�

• 75 gms. Canned peach (drained)

      Directions

• Blanch the spinach in boiling water, drain and allow it to cool.

• Chop the spinach finely and mix with grated cottage cheese.

• Heat oil in a shallow pan and saute the garlic. And the chopped spinach mixture and stir for some more time.

• Add nutmeg and salt to taste. Keep aside to cool.

• Beat the egg white thoroughly and fold into the spinach misture.

• Grease a timbale mould and transfer the mixture to it.

• Steam on medium heat for 15 minutes.

• Puree the canned peaches and pour on the serving plate.

• Invert the timbale on it and serve hot.

   Nutritional Information
   (Per Serving)

• 184 kcals

• Carbohydrates - 16.9 gms

• Protein - 13.4 gms

• Fat - 7 gms.