Yield: 1 servings
|1 pack||(12.3 oz) Mori-Nu lite firm tofu (1.0 g fat per serv)|
|1 pack||(10 oz) frozen chopped spinach; thawed|
|½ bunch||Green onions; chopped, (use both white and green portions)|
|1 can||(8 oz) sliced water chestnuts; drained and chopped|
|1 pack||Knorr Vegetable Soup Mix|
|½ cup||Nonfat mayonaise; (I use Kraft)|
Thaw spinach and squeeze out excess water; set aside. Combine tofu and mayo in blender or food process and blend until smooth. Put in large bowl and add remaining ingredients. Stir until blended. Refrigerate overnight for best flavor.
Serve with rye bread, nf crackers, raw vegetables, or melba toast.
Posted to EAT-LF Digest by "Jo in Minnesota" <josiem@...> on Mar 9, 1999, converted by MM_Buster v2.0l.