Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea LARGE BUNCH, BROCCOLI 3 tb FLOUR
1/4 ts SALT (OPTIONAL) 1/2 ts ITALIAN HERB SEASONING
16 oz LOW FAT COTTAGE CHEESE 7 oz SPAGHETTI SAUCE
2 ea EGG WHITES 4 oz LOW FAT MOZZARELLA CHEESE **

** CHEESE SHOULD BE SHREDDED.
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1. WITH A SHARP KNIFE, SLICE BROCCOLI LENGTHWISE INTO 1/4 INCH THICK
SLICES. IN A 10" SKILLET OVER MEDIUM HEAT, HEAT TWO CUPS OF WATER, AND
SALT IF DESIRED, TO BOILING; ADD BROCCOLI; HEAT TO BOILING. REDUCE HEAT TO
LOW; COVER AND SIMMER FOR 5 MINUTES. DRAIN.
2. PREHEAT THE OVEN TO 3750F. IN A FOOD PROCESSOR WITH A KNIFE BLADE
ATTACHED, BLEND COTTAGE CHEESE, EGG WHITES, PARMESAN CHEESE, FLOUR AND
HERB SEASONING UNTIL SMOOTH.
3. SPRAY DISH ( 8" X 12" ) WITH VEGETABLES COOKING SPRAY. IN BAKING DISH,
ARRANGE HALF OF BROCCOLI IN A SINGLE LAYER; TOP WITH COTTAGE CHEESE
MIXTURE, THEN LAYER WITH REMAINING BROCCOLI AND SPRINKLE WITH MOZZARELLA
CHEESE.
4. BAKE UNCOVERED, 35 MINUTES OR UNTIL HOT AND BUBBLY IN THE CENTER. LET
STAND FOR 5 MINUTES, FOR EASIER SERVING. USE PANCAKE TURNER FOR SERVING.
EACH SERVING: 205 CALORIES, 7 g FAT, 15 mg CHOL, 680 mg SODIUM ( WITHOUT

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