Trempette aux épinards et au basilic
- Prep 15 min
- Total 15 min
Il est possible de faire une trempette aux épinards extraordinaire à partir de la simple recette traditionnelle, avec des fines herbes, de l'oignon vert et des ingrédients à teneur réduite en gras.
Créé le May 4, 2012
Ingrédients
- 1 boîte (10 oz/300 g) d'épinards congelés hachés, décongelés et pressés pour retirer l'eau
- ¾ t. (175 mL) de sauce à salade ou de mayonnaise à teneur réduite en gras
- 1 ½ t. (375 mL) de yogourt nature sans gras
- 1 boîte (14 oz/218 mL) de châtaignes d'eau en tranches, égouttées
- ¼ t. (50 mL) de feuilles de basilic frais, hachées ou 1 c. à soupe (15 mL) de basilic séché
- 2 c. à soupe (30 mL) d'oignon vert, haché
- ½ c. à thé (2 mL) de sel d'ail
- Pitas triangulaires cuits au four, craquelins ou légumes crus taillés pour la trempette
Valeur nutritive
60 Calories, 4g Matières grasses, 1g Protéine, 5g Total de glucides, 2g Sucres
Valeur nutritive
Portion : Environ 3 tasses (750 mL)
- Calories
- 60
- Matières grasses
- 4g
- Acides gras saturés
- 1/2g
- Gras trans
- 0g
- Cholestérol
- 0mg
- Sodium
- 135mg
- Total de glucides
- 5g
- Fibres alimentaires
- 0g
- Sucres
- 2g
- Protéine
- 1g
% Valeur quotidienne*:
Échanges:
© 2024 ® / MC moulins généraux tous droits réservés
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