Cooking in the Lite

Recipes

Spinach Tartlets

Rice paper is the perfect edible container for these attractive appetizers. Serve them Warm. They may be assembled, covered and frozen; Thaw before baking.

Calories: 72; Total fat: 3g; Saturated fat: 2g; Cholesterol: 13mg; Sodium: 279 mg; Carbs: 5g; Fiber: 1.2g; Sugar: 2g; Protein: 5g

1 cup plan nofat yogurt
1 large claove garlic, minced
1/4 tsp. cayenne pepper
1/2 Ib. fresh collard greens, chopped (discard stems)
6 oz. frozen chopped spinach
Green onion, chopped
2 Tbsp. fresh mint, minced
1 tsp. olivor oil
1 Tbsp dill
1/4 tsp pepper
Tsp. salt
3 Tbsp GF canned roasted red peppers
2/3 cup GF low-salt feta cheese
2 eggs whites, slightly beaten
8 sheets rice paper
GF nonstick cooking spray

Yogurt Sauce: In a small bowl, stir together yogurt, garlic and cayenne pepper. Cover and refrigerate.

Place collard greens in a large pan and cover with water; bring to a boil. When greens are tender, add spinach and continue to cook until it's completely thawed. Drain greens and spinach, and squeeze dry. In a small skillet, saute green onion and mint in oil. Stir in greens, spinach, seasonings, and red peppers. Remove from heat. When spinach mixture is cooled, stir in cheese and egg whites. Soak rice papers in water for 3 minutes to soften. spray 8 mimi muffin tins with GF nonstick spray. Spray 1 rice paper with spray; fold in half. Place rice paper in tin, gently pushing paper to conform to tin shape. Using a pair of kitchen shears, cut off any paper overhang. Repeat procedure with remaining 7 papers. Fill papers with spinach mixture. Bake at 350 degress for 15 min or until filling begins to puff up. serve warm, topped with a dollop of yogurt sauce.

Serves Eight

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