Low Calorie Vegetarian Recipes

• Cooking oil spray

• 8 slices soy and linseed bread

• 340 g can asparagus tips and spears, drained

• 2 eggs, lightly beaten

• ¼ cup ricotta cheese

• ¼ cup cottage cheese

• 2 tbs parsley, chopped

• Salt and pepper

• 1 bunch asparagus

1. Preheat oven to 200 C. Spray a muffin tin with oil. Cut crusts from the bread and press each slice firmly into the muffin tin. Spray bread with oil and bake the cases for 5 minutes.
2. In a large bowl, combine asparagus, eggs, ricotta  cheese, cottage cheese and parsley. Season with salt and pepper. Spoon mixture into bread cases and bake for 20-25 minutes or till firm and golden.
3. Blanch the asparagus spears in boiling water or microwave for 3 minutes. Serve tarts with asparagus.

 Makes 8  servings.