Spinach and Ricotta cannelloni Lchf, egg free, vegetarian, wheat - TopicsExpress



          

Spinach and Ricotta cannelloni Lchf, egg free, vegetarian, wheat and gluten free. Thd and Atkins friendly 200 g cream cheese 4 sheets if beancurd 1 can of spinach 4 tbsps Italian sauce ( recipe listed on my page ) Salt to season 40 g grated Parmesan Soak the beancurd skins and cut in half width ways Mix the cream cheese ( ricotta ) and spinach and season Spoon the cheese mixture into the beancurd skins and roll Lay into an oven dish and cover with the Italian sauce Sprinkle the Parmesan over the top and bake for approximately 20 minutes until golden brown
Posted on: Sat, 30 Aug 2014 19:58:38 +0000

Trending Topics



Recently Viewed Topics




© 2015