Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
537
Calories
48g
Protein
30g
Fat
21g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 ounces asparagus
- 1 cup sour cream
- 1 cup creamy cottage cheese
- ½ cup baking mix
- ¼ cup butter melted
- 2 eggs
- 1 tomato peeled and thinly sliced
- ¼ cup parmesan cheese
Directions
1
Lightly grease a square baking dish.
2
Spread asparagus on bottom of dish.
3
Mix sour cream, cottage cheese, baking mix, butter and eggs with hand mixer for 1 minute.
4
Pour mixture over asparagus then arrange tomatoes on top.
5
Sprinkle with parmesan cheese and bake at 350 for 30 minutes.
6
Category:Cathy's Recipes
Recipe sourced from
fandom