Ricotta Pesto Bites

• 1/4 cup lite ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons finely chopped fresh basil leaves
• 1 tablespoon minced celery
• 1 tablespoon nonfat sour cream alternative
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground thyme
• 4 large fresh spinach leaves
• 1 cup water
• Vegetable cooking spray

1. Combine first 9 ingredients in a small bowl, stirring with a fork until blended. Set aside.
2. Remove and discard stems from spinach leaves. Bring water to a boil in a small saucepan. Cook spinach leaves, one at a time, in boiling water 15 seconds. Place leaves on paper towels to drain.
3. Coat 4 (1 3/4-inch) miniature muffin pan cups with cooking spray. Line each cup with a spinach leaf, covering bottom and sides of cup, allowing leaf to overhang. Spoon cheese mixture evenly onto spinach leaves. Fold leaves over to enclose cheese mixture. Bake at 350u0b0 for 20 minutes. Carefully remove from pan. Serve warm.

lite ricotta cheese, parmesan cheese, fresh basil, celery, nonfat sour cream alternative, garlic, salt, pepper, ground thyme, fresh spinach leaves, water, vegetable cooking spray

Taken from www.myrecipes.com/recipe/ricotta-pesto-bites (may not work)