| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Fat-free cottage cheese |
| 4 x ca. 30 g | Goat cheese; (chevre) |
| 1 Tasse | Firmly packed basil leaves |
| 4 gross | Potatoes; peeled and thinly sliced |
| 1/2 Tasse | Fat-free milk |
| 2 Esslöffel | flour |
| | black pepper freshly ground |
| 1/2 Teelöffel | Salt |
| 1/3 Tasse | Parmesan cheese freshly grated |
|
1. In a blender, combine cottage and goat cheeses. Stir in basil. Combine milk and flour until smooth.
2. Spray a 9-by-9-inch baking pan with olive or canola oil. In pan, place a layer of potatoes; cover with cheese-basil mixture, salt, pepper. Repeat.
3. Add a final layer of potatoes; top with Parmesan cheese and pepper. Cover with milk. Bake in a 400-degree oven for 50 minutes or until potatoes are tender and golden brown. Serves 6.
Per serving: 237 calories, 15.3g protein, 7.8g fat (5g saturated), 27.5g carbohydrates, 3.5g fiber, 557mg sodium.
by MM_Buster v2.0l.
|
|
Anmerkungen zum Rezept:
keine |
