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+ servings

Cheesy Sprout Bake

  • Prep Time
    8 MINS
  • Cook Time
    25 MINS
  • KCals 181
  • Carbs 8.4G
4 Servings


  • 200 g Brussels sprouts stalks trimmed and sliced in half lengthways
  • 1 leek trimmed and sliced
  • 1 garlic clove peeled and crushed
  • 40 g dried cranberries chopped
  • 50 ml skimmed milk
  • 50 g extra light cream cheese
  • 50 g ricotta
  • 30 g reduced fat mature Cheddar cheese finely grated
  • 10 g Parmesan finely grated
  • ½ tsp Dijon mustard
  • low calorie cooking spray
  • salt and pepper to taste

For the top

  • 40 g reduced fat mature Cheddar cheese finely grated


  1. Pre-heat the oven to 200 ºC. Add the sprouts to a pan of boiling water, set on a medium heat and cook for 4 minutes. Drain well.

  2. Spray a small frying pan with low calorie cooking spray, set on a low heat, add  the leeks and garlic and cook for 4 minutes.

  3. Add the cream cheese, milk, ricotta, Cheddar, Parmesan and mustard to a mixing bowl and season with salt and pepper. Mix together until smooth and combined.

  4. Place the leeks, sprouts and cranberries in an ovenproof dish and pour over the cheese sauce.

  5. Sprinkle over the remaining Cheddar cheese and pop into the preheated oven for 15 minutes until the top is golden and bubbly.