10 ounces fresh baby spinach, steamed until wilted
1 cup plain fat-free yogurt, drained of excess water
4 ounces fat-free cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup finely chopped scallions
1 garlic clove, minced
1 tbsp fresh lemon juice

 

Place wilted spinach in a colander and squeeze out excess water. Chop finely and place in a medium bowl. Stir yogurt and cream cheese together until smooth. Add to spinach. Stir in remaining ingredients and blend thoroughly. Refrigerate until ready to serve.  Makes about 2 cups.

 

Per serving (1/4 cup): 55 cal; 1.3g fat; 4.7g carbs; 

  1/2 cup quick-cooking rolled oats
  3 tbsp packed brown sugar
  2 tbsp all-purpose flour
  1/2 tsp apple pie spice 

  2 tbsp butter

 

 

1. Preheat oven to 375° F.  In a 2-quart baking dish, combine apples and cranberries.  In a small bowl, stir together granulated sugar and 1/2 teaspoon apple pie spice.  Sprinkle over fruit mixture in baking dish; toss to coat.
2. In a small bowl, combine oats, brown sugar, flour and 1/2 teaspoon apple pie spice.  Using a pastry blender, cut in butter until crumbly.  Sprinkle oat mixture evenly over apple mixture.
3. Bake for 30 to 35 minutes or until apples are tender.  Serve warm.  Makes 6 servings.
 

Per Serving:  Cal 189, fat 5g, sat. fat 3g, cholesterol 11mg, sodium 45mg, carbs 37g, fiber 4g