Recipe: Spinach Poppers (using artichoke hearts, baked in mini muffin cups, ADA recipe)

SPINACH POPPERS

1 (1 pound) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup part skim ricotta cheese
1/4 cup shredded part skim mozzarella cheese
1/4 cup minced red onion
2 eggs, beaten
1 clove garlic, minced
1/2 teaspoon minced fresh oregano
salt and ground black pepper (to taste)
nonstick cooking spray

Preheat oven to 350 degrees F. Spray mini-muffin tins with nonstick cooking spray.

Mix all ingredients together in a large bowl. Fill prepared muffin tins with popper mixture.

Bake for 25-30 minutes, remove from the oven, and serve.

This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.

Makes 8 servings

Per serving: calories 140, fat 5.9g, 35% calories from fat, cholesterol 85mg, protein 11.9g, carbohydrates 12.3g, fiber 6.8g, sodium 176mg.

Exchanges: 1 Medium-Fat Meat, 2 Vegetable.

Source: The American Diabetes Association's Flavorful Seasons Cookbook