Cooking Light, NOVEMBER 2005
This was okay. I don’t think my stomach liked it all that much, though. Not that it tasted bad, but there might have been something with the lowfat cream cheese that I used that didn’t sit well with me. It doesn’t look like it’s going to be creamy until you add the cream cheese and then it looks too thick. I added a little bit of milk to make it more the consistency of creamed spinach that we’re used to. I also added some Parmesan cheese to make it taste more authentic.
Measuring cups and spoons
Clean kitchen towel (to drain the spinach)