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Spinach Cups




Source of Recipe


Unkown
Exchanges
Makes 3 dozen

9 (1/2) ounce slices very thinly sliced whole wheat bread
Vegetable cooking spray
1 (10 ounce) package frozen chopped spinach, thawed
2 teaspoons reduced-calorie margarine
1/2 cup finely chopped onion
1/2 cup light process cream cheese, softened
1 (2 ounce) jar diced pimiento, drained
1 small clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper

Trim crusts from bread. Flatten bread slices, using a rolling pin; in. Cut slices into quarters. Press into miniature (1 3/4inch) muffin pans coated with cooking spray. Bake at 350 degrees for 5 - 7 minutes until lightly brown.

Drain spinach; press between paper towels to remove excess moisture.

Coat a large nonstick skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add onion and sauté 4-5 minutes until tender. Stir in spinach; cook 2-3 minutes until thoroughly heated.

Combine cream cheese and next 5 ingredients into a bowl; add spinach mix, stirring well. Spoon into bread cups (about 2 tsp. per cup). Bake at 350 for 5 minutes until thoroughly heated.

Exchanges per appetizer: Free ++++ Per serving: Calories 19 Carbohydrate 2.3g Protein 0.9g Fat 0.8g Cholesterol 2 mg Fiber 0.4g Sodium 51 mg