Spinach Tartlets, Whole Wheat Spinach Tartlets, Diabetic Snack
by Tarla Dalal
Added to 15 cookbooks
This recipe has been viewed 13544 times
- Remove the crust from the bread slices.
- Flatten each slice using a rolling pin.
- Grease a muffin tray using ¾ tsp of melted butter and press the bread slices.
- Brush the bread slices with the remaining ¾ tsp of melted butter and bake them in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or until crisp. Keep aside.
- Combine the cauliflower and 1 cup of water in a non-stick pan, mix well and cook on a medium flame for 7 to 8 minutes or till soft. Allow it to cool slightly and blend in a mixer to a smooth purée. Keep aside.
- Heat the butter in a broad non-stick pan, add the whole wheat flour and sauté on a medium flame for a few seconds.
- Add the milk and cauliflower purée and mix well till no lumps remain and cook on a medium flame for 1 minute or till the sauce thickens.
- Add the salt and pepper and mix well.
- Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the green chillies and spinach, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuosly.
- Add the prepared low-calorie white sauce and salt, mix well and cook on a medium flame for 1 minute.
- Divide the spinach filling into 8 equal portions and keep aside.
- Fill a portion of the spinach filling in each bread tartlets and sprinkle 1 tsp of cheese over it.
- Bake in a pre-heated oven at 200°c (400°f) for 4 to 5 minutes or till the cheese melts.
- Serve immediately.
Nutrient values (Abbrv) per tartlet
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