Yield: 2 cups
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh spinach; trimmed |
| ½ cup | Plain low-fat yogurt; |
| ½ cup | Low-fat cottage cheese; (1%) |
| ¼ cup | Parmesan cheese; grated |
| 2 tablespoons | Dried leaf basil; |
| ¼ cup | Almonds; chopped |
| 2 cloves | Garlic; |
| ¼ cup | Fresh parsley; stems |
removed
Steam spinach lightly in just the water remaining on leaves after rinsing. Drain in a blender or food processor fitted with the metal blade, combine spinach and remaining ingredients and process until smooth. Makes about 2 cups. Use as a salad dressing or serve over pasta, warm or chilled Food Exchange per serving: FREE; CAL: 16; CHO: 1mg; CAR: 1g; PRO: 1g; SOD: 38mg; FAT: 1g; Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By JANE KNOX On 10-20-94