NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

0.5 cup low-fat cottage cheese

1 large egg

2 cups fresh spinach

0.25 tsp ground nutmeg

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

2 oz fresh pasta sheets

1 cup low-sodium vegetable broth

PREPARATION

• 1

  Steam the fresh spinach until completely wilted, then squeeze out all excess moisture using a clean kitchen towel and finely chop.

• 2

  In a large mixing bowl, combine the ground turkey, low-fat cottage cheese, egg, chopped spinach, ground nutmeg, garlic powder, sea salt, and black pepper until well incorporated.

• 3

  Lay the fresh pasta sheets onto a clean, lightly floured surface and place small mounds of the turkey-spinach filling approximately 2 inches apart along the center.

• 4

  Fold the pasta sheet over the filling and press firmly around each mound to remove air pockets and seal the edges, then use a pastry wheel or knife to cut into individual square dumplings.

• 5

  Bring the low-sodium vegetable broth to a gentle simmer in a wide, shallow pan over medium heat.

• 6

  Carefully drop the maultaschen into the simmering broth and cook for 8 to 10 minutes, or until the pasta is tender and the turkey filling is thoroughly cooked.

• 7

  Serve the dumplings immediately in shallow bowls, ladling a small amount of the warm cooking broth over the top.