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YOGOURT & KEFIR
High in protein
Milk Fat 5%+
THE TASTE LIBERTÉ
Spinach and 3 cheeses soufflé
Cooking time :
4 chopped shallots
10 oz. Spinach, frozen, thawed and pressed to extract water (300 g)
1 ½ cup
Liberté Cottage Cheese 2%
(3/4 of a 454g pack)
¼ cup grated parmesan cheese
1 teaspoon dry dill
Salt and pepper
A pinch of nutmeg
12 slices of white & whole bread
1 cup grated cheese
Liberté Classique Plain Yogurt 2%
1 cup Milk 2% (250 ml)
Mix shallots with spinach, Liberté cottage cheese, parmesan cheese, 2 eggs and dill.
Add salt, pepper and nutmeg to taste. Mix well.
Remove the bread crusts and put half of it at the bottom of a buttered 20 x 30 x 5 cm plate.
Cover bread with spinach mix and fill with remaining bread slices.
Sprinkle the dish with grated Farmers cheese.
Beat 4 eggs with Liberté yogurt and organic milk. Add salt, pepper and nutmeg to taste.
Pour carefully on the cheese.
Cover plate with aluminum paper and refrigerate for at least 2 hours before cooking (an entire night would be preferable).
Leave covered and bake at 350 F (180 C) for 30 minutes. Uncover and cook for 30 minutes, until light & golden.
YOGOURT & KÉFIR
CHEESE & CREAM
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