My version of a nice cheese little spinach cake from EatingWell. The sit time is important or they will not hold together. These are moist, light and tender. I used a knife and spoon to remove from tin and had no problems. **5 minute sit time not included in cook time**
Ingredients: [‘baby spinach leaves’, ‘part-skim ricotta cheese’, ‘parmesan cheese’, ‘egg beaters egg substitute’, ‘fresh garlic clove’, ‘salt’, ‘pepper’, ‘pam cooking spray’]
Quantity of Ingredients: [“10 ounces baby spinach leaves”,”1/2 cup part-skim ricotta cheese”,”1/2 cup parmesan cheese, shredded “,”1/2 cup Egg Beaters egg substitute”,”1 fresh garlic clove, minced “,”1/4 teaspoon salt”,”1/4 teaspoon pepper”,” Pam cooking spray”]
Number of Servings: 1
Steps: [‘Preheat oven to 400°F’, ‘Pulse spinach in three batches in a food processor until finely chopped.’, ‘In medium bow. mix spinach, ricotta, Parmesan, eggbeaters, garlic, salt and pepper.’, ‘Coat 8 cups of a muffin tin with Pam cooking spray.’, ‘Divide the spinach mixture among the 8 cups.’, ‘Bake the spinach cakes until set, about 20 minutes.’, ‘Let stand in the pan for 5 minutes. Loosen the edges with a knife and gently lift out.’, ‘Server warm, sprinkle with more Parmesan. A little fresh raw tomato basil sauce is nice with these.’]