Creamed Spinach

Ingredients

• 10 oz. package frozen, chopped spinach, thawed
• 1 C. water
• 1 Tbs. cornstarch
• 2 Tbs. cold water
• ¾ tsp. instant chicken bouillon granules, low sodium
• 1/8 tsp. black pepper
• 1 Tbs. scallions, finely chopped
• dash nutmeg
• ½ C. evaporated skim milk (in can)
• 2 Tbs. reduced calorie cream cheese
• 1/8th. tsp. salt

Directions

1. Squeeze spinach to remove excess water, once it’s thawed. Set aside
2. Bring 1 cup water to a simmer. While water is heating, blend 1 tablespoon cornstarch and 2 tablespoons cold water together.
3. Slowly add cornstarch mixture to simmering water. Blend with a wire whisk and cook until thickened, which may happen very quickly.
4. Reduce heat. Blend in bouillon, black pepper, scallion and nutmeg.
5. Stir in evaporated skim milk and cream cheese. Stir until cheese melts.
6. Add drained spinach to mixture. Blend until spinach is smooth and free of clumps. Heat thoroughly on low setting, stirring frequently. Serve immediately.

Recipe Summary:

Yield:  2 cups
Serving Size:  1/2 cup
Preparation Time:  5 min
Cook Time:  10 min

 

Nutrition Facts:

Calories:  70
Fat:  2 gms
Protein:  5 gms
Carbohydrate:  9 gms
Sodium:   115 mgs

Source:  Recipe from Duke University Diet and Fitness Center cookbook.