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Add a photoRaciónes: 4
Ingredientes
- 1 tsp extra virgin olive oil
- 2 x garlic cloves chopped
- 1/2 tsp dry basil
- 1 can diced tomatoes (14 ounce), undrained
- 3/4 c. fat-free ricotta cheese
- 1/4 tsp salt
- 1 pkt frzn minced spinach thawed, (10-oz)
- Â Â liquid removed and squeezed dry
- 7 x Basic Crepes
- Â Â Cooking spray
- 1/2 c. shredded provolone or possibly Parmesan cheese (2 ounces)
- Â Â cheese divided
Direcciones
- Preheat oven to 425F.
- Heat oil in a large nonstick skillet over medium heat. Add in garlic; saute/fry 1 minute. Add in basil and tomatoes; bring to a boil. Cook 4 min or possibly till most of liquid evaporates. Spoon into a bowl; reserve 1/4 c.. Add in ricotta cheese, salt, and spinach to remaining tomato mix; stir well.
- Place 1 crepe in a 9-inch pie plate coated with cooking spray; top with 1/3 c. spinach mix and 1 Tbsp. provolone cheese. Repeat layers, ending with a crepe. Spoon reserved 1/4 c. tomato mix over top; sprinkle with remaining cheese. Bake at 425F for 15 min or possibly till thoroughly heated.
- Yield: 4 servings (serving size: 1 wedge).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 117 | 59% |
| Total Fat 13.18g | 16% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 502mg | 21% |
| Potassium 423mg | 12% |
| Total Carbs 7.67g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.87g | 1% |
| Protein 14.22g | 23% |
