Email to Phyllis_ aka_ Filus      

Creamed Spinach -- e-w

Source of Recipe

Light & Tasty 2003 – S. Geddie; Harker Heights, TX
Creamed Spinach
Serves: 5

1/4 c. diced onion
1 garlic clove, minced
1 T. stick margarine or butter
1 T. flour
1-1/4 c. fat-free half-and-half
4 oz. fat-free cream cheese, cubed
1/8 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1 16-oz. pkg. frozen leaf spinach, thawed and squeezed dry
1/4 c. + 1 T. shredded parmesan cheese, ‘divided’

In a large nonstick skillet, saute onion and garlic in margarine until tender. Stir in flour until blended. Gradually whisk in half-and-half until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened.

Add the cream cheese, salt and pepper, stirring until creamed cheese is melted. Stir in spinach amd 1/4 c. parmesan cheese; heat through. Sprinkle with remaining cheese. Serve immediately.

1/2-cup serving equals: 131 calories…4 gm fat (1 gm saturated)…6 mg cholesterol…409 mg sodium…13 gm carbohydrate…2 gm fiber…10 gm protein ++++ Exchanges: 1 vegetable…1 fat…1/2 fat-free milk ++++ WWP: 3