• 1 lb. can artichoke hearts, drained and chopped
• 10 ounces frozen chopped spinach, thawed and drained
• 1 cup part-skim ricotta cheese
• 2 eggs, beaten
• 1 clove garlic, crushed
• 1/4 cup red onion, minced
• 1/2 tsp. fresh oregano, minced
• 1/4 cup part-skim mozzarella cheese, shredded
• salt and pepper
• nonstick cooking spray

Preheat oven to 350°F. Mix all ingredients together in a large bowl. Spray mini-muffin tins with nonstick cooking spray and fill with popper batter. Bake for 25-30 minutes, remove from the oven, and serve.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 142, fat 6.0g, 36% calories from fat, cholesterol 78mg, protein 11.7g, carbohydrates 12.6g, fiber 5.3g, sugar 3.6g, sodium 176mg, diet points 2.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.9, Fruit: 0.0, Bread: 0.0, Lean meat: 1.1, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Chenin Blanc.