Monday, November 14, 2005


Cannelloni - serves 2
5 points per serve

8 Cannelloni tubes
1 bunch silver beet
100g low fat cottage cheese
sprinkle garlic flakes
sprinkle all spice
10g grated parmesan cheese

3 large tomatoes diced
sprinkle all spice
1/2 teaspoon sugar
pepper to taste
2 sachets tomato paste
chopped basil

More chopped basil and 10g grated parmesan cheese to sprinkle on top

Sauce - Mix tomato and other sauce ingredients and simmer in saucepan till soft and blended.

Cook silver beet for a couple of minutes in water. Drain and chop. Add cottage cheese and other ingredients while silver beet is still in strainer. Mix together.

Fill Cannelloni tubes with mixture. Pour a little sauce in ovenproof dish and place filled tubes on sauce. Pour sauce over tubes and sprinkle on 10g grated parmesan and chopped basil.

Cover with foil and bake in 200 degree oven for 30 to 35 minutes. (I usually take foil off for the last 10 minutes of baking).

Serve with leafy salad.

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