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Press spinach between paper towels until barely moist; set aside. Combine cottage cheese and next 7 ingredients in a bowl; beat at medium speed of a mixer until blended. Stir in spinach and rice. Divide mixture among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a large baking pan; add hot water to pan to a depth of 1 inch. Bake at 350 degrees for 40 minutes or until a knife inserted near center comes out clean. Remove cups from water; loosen edges of timbales with a knife or rubber spatula. Yield: 6 servings. Per serving: 141 Calories; 3g Fat (18% calories from fat); 9g Protein; 20g Carbohydrate; 66mg Cholesterol; 331mg Sodium Serving Ideas : Serve warm. NOTES : Place a serving plate upside down on top of each cup; invert timbale onto plate. Recipe by: Cooking Light, Sept 1994, page 86 Posted to MC-Recipe Digest V1 #398 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 87 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 356.9mg||110 %|
|Sodium 647.4mg||22 %|
|Potassium 357.3mg||9 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 15.4g|
|Protein 31.8g||45 %|
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Calories per serving: 280
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