Low-Fat Baked Cheesecake
INGREDIENTS:
1 bn Fresh spinach; well rinsed
-and trimmed
Salt and freshly ground
-pepper
1 ts Canola oil
2 lb Leeks; quartered, washed,
-and finely chopped
2 oz Canadian bacon; trimmed of
-fat and finely minced
1 Egg; lightly beaten
1/2 c Skim milk
1 ts Dijon mustard
2 oz Low-fat goat cheese
1/3 c Parmesan shards
2 ts Unsalted butter
1 bn Fresh spinach; well rinsed
-and trimmed
Salt and freshly ground
-pepper
1 ts Canola oil
2 lb Leeks; quartered, washed,
-and finely chopped
2 oz Canadian bacon; trimmed of
-fat and finely minced
1 Egg; lightly beaten
1/2 c Skim milk
1 ts Dijon mustard
2 oz Low-fat goat cheese
1/3 c Parmesan shards
2 ts Unsalted butter
2. Heat the oil in a saucepan. Add the leek, cover, and sweat for 5 minutes.
3. Whisk the Canadian bacon, egg, skim milk, mustard, and goat cheese, and add the leek. Pour the mixture carefully over the spinach, top with the Parmesan, and dot with the butter. Bake for 45 minutes, or until set. Serve warm. Serves 8.
Per serving: Cal.130 Carb. 14g Protein 10g Chol. 34mg Fat 5g/32%
/EGGS