Recipe of the week: Cheesy spinach pudding

This is delicious with a zero ProPoints value salad on the side, so you can’t really ask for any more than that.

Cheesy spinach pudding

The Basics:

5 ProPoints values per serving

21 ProPoints values per recipe

20 mins prep, 50 mins cooking

Vegetarian, serves 4

What you need:

• 450g bag ready washed spinach
• A kettleful of boiling water
• 75g (2 ¾ oz) wholemeal bread
• 3 eggs
• 150ml (5 fl oz) skimmed milk
• 200g (7oz) low fat cottage cheese
• 1 tablespoon English mustard
• 75g (2 ¾ oz) reduced fat Cheddar cheese, grated
• Calorie controlled cooking spray
• 12 cherry tomatoes, halved
• Salt and freshly ground black pepper

What to do:

1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Put the spinach in a colander and pour over all the boiling water to wilt it. When cool, drain and squeeze out as much of the water as you can.
2. Put the bread in a food processor then add the eggs, milk, cottage cheese, mustard and seasoning. Whizz to mix everything together then add the spinach and 25g (1oz) of the cheese and whizz together briefly.
3. Spray a 1 litre (1 ¾ pint) dish with the cooking spray. Pour in the spinach mixture and scatter with the tomatoes and remaining cheese. Bake for 45-50 minutes or until puffed up and golden.

Serving suggestion:

Pre-washed spinach can be cooked in its packaging in the microwave on high for a few minutes.

For more delicious Weight Watchers meals, simply click here.

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