Cooking in the Lite

These are wonderful with a bowl of your favorite soup or served with any meal. They are gluten free but do have almonds in them, if you are nut sensive.

• 1 cup plain cottage cheese (low-fat)
• 3/4 cup parmesan cheese, freshly grated
• 1/4 cup spelt flour
• 1 cup almonds, very finely ground
• 1 teaspoon baking powder
• 1/4 cup sun-dried tomatoes (in oil), finely chopped
• 1/4 cup basil, finely chopped
• 1/4 cup water
• 4 eggs, lightly beaten
• 1/2 teaspoon salt

Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need nine of them.
Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
Spoon the mixture into the muffing cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.


You might want to try these additions: