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Spinach Balls (Lite)

Makes 40 balls

• 1/2 cup light mayonnaise
• 1 cup liquid egg substitute or egg whites
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 pinch ground nutmeg
• 1 large onion, minced
• 3/4 cup grated parmesan cheese (divided use)
• 1 bag (16 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 cups seasoned herb stuffing cubes

In a large bowl, combine the mayonnaise, egg substitute (or whites), garlic powder, pepper and nutmeg. Add the onion, 1/2 cup of the parmesan cheese and the spinach, which has had all the excess moisture squeezed out. Stir to mix thoroughly, then add the stuffing and mix well. Cover and chill for about half an hour.

Preheat the oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Roll the spinach mixture into balls the size of walnuts and place on the tray (no need to space far apart, as they do not expand). Spray each ball with a tiny squirt of nonstick cooking spray (olive-oil flavor is good).

Bake for about 30 minutes. Remove from the pan to a serving tray and sprinkle with the remaining parmesan cheese. Serve hot.

Per ball: 43 calories, 1 g fat, 2 mg cholesterol, 155 mg sodium, 6 g carbohydrates, 2 g protein, 1 g fiber.

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