VEAL ROLLS WITH SPINACH AND HERB SEASONING

INGREDIENTS:
4 (500g) thin veal steaks
3/4 cup (150g) low-fat ricotta cheese
2 tablespoons grated parmesan cheese
1 clove garlic, crushed
1 tablespoon chopped fresh basil
4 large english spinach leaves
cooking oil spray
1/3 cup (80ml) water

Tomato Sauce:
1 small (80g) onion, finely chopped
1/2 cup (125ml) water
400g can tomatoes
1 clove garlic, crushed
1 tablespoon tomato paste
1/2 teaspoon sugar

METHOD:
Pound veal lightly with a mallet to an even thickness.
Combine cheeses, garlic and basil in bowl, mix well.
Place a spinach leaf on each steak, divide cheese mixture between steaks, roll up and secure with toothpicks.
Heat pan, coat with cooking oil spray, add rolls, cook uncovered, until browned all over.
Add water, cook covered, 5 minutes or until veal is tender.
Remove toothpicks, serve rolls sliced with tomato sauce.

Tomato Sauce:
Combine onion and water in pan, cook, stirring, until water has evaporated.
Add undrained crushed tomatoes, garlic, tomato paste and sugar, simmer, uncovered, about 10 minutes or until sauce is slightly thickened.


Serves 4.
Per serve: 9.7g fat.
Calories: 258.
Additional carbohydrate required if you have diabetes.