Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 | Pkg.(10 oz) spinach |
| 1 cup | Low-fat cottage cheese |
| 1 tablespoon | Lemon juice |
| ½ cup | Low-fat plain yogurt |
| ½ cup | Chopped fresh parsley |
| ¼ cup | Chopped green onion |
| 1 teaspoon | Salt |
Trim stems and coarse leaves from spinach. Rinse well; cook, covered,over medium-high heat, in water clinging to leaves, 3 to 4 minutes or just until wilted. Drain, squeeze out excess moisture and chop coarsely.
In blender or food processor, process cottage cheese with lemon juice until blended. Add spinach, yogurt, parsley, onion, salt, and pepper to taste; process just until mixed. Cover and refrigerate for at least 4 hours or overnight to blend flavors. Makes 2¼ cups.
Per 1 Tbsp serving: 10 calories, no fat, 1 mg cholesterol, 96 mg sodium,1 g protein and 1 g carbohydrate.
Source: Canadian Living Magazine, March 1988.