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 2 teaspoons olive oil- 16 ounces fresh spinach leaves,
washed and dried
- ¼ teaspoon kosher salt
- 1/8 teaspoon black pepper
- ¼ cup heavy cream
- 1 clove garlic, minced
- 2½ tablespoons parmesan cheese
- 2/3 cup Plain Mountain High Yoghurt
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In a large sauté pan, heat olive oil over medium heat. Add spinach, salt, and pepper. Cook for about 2 to 3 minutes, or until wilted. Remove the spinach from the pan and place into a colander to drain away any excess liquid. Discard liquid.
Pour the heavy cream into the hot pan and, over medium heat, whisk in the garlic. Whisk until cream thickens, about 1 to 2 minutes. Add parmesan cheese and yoghurt, mixing well. Add warm, drained spinach and cook for 2 minutes more to warm through. Serve warm.
Makes 4 servings.
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| Calories - 130 |
| Total Fat - 10g |
| Cholesterol - 25mg |
| Potassium - 102mg |
| Sodium - 175mg |
| Total Carbohydrates - 7g |
| Protein - 5g |
| Fiber - 0g |
| Calcium - 20% |
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Serving size: 1½ cups.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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