A silky, cheesy side dish that goes perfectly with roasted chicken, salmon, and tender steaks. Or leave the meat and serve along side a mound of softly scrambled eggs.
I like the crispy top from the hot oven, but if you’re in a hurry, you don’t have to bake it. Stir the spinach into the cream sauce and cook to heat through.
Vegetable cooking spray
3 tablespoons butter
4 cloves garlic, minced
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon Splenda
1 1/3 cups half & half
4 tablespoons reduced-fat cream cheese
Two 10 ounce pkgs. frozen chopped spinach, thawed (squeezed to remove excess water)
1/3 cup freshly grated Parmesan cheese, plus extra for topping
Preheat oven to 400 degrees. Coat a shallow casserole dish or individual soufflé dishes with vegetable cooking spray and set aside.
In a medium saucepan melt the butter over medium heat. Sauté the minced garlic until the butter is lightly browned, stirring constantly. Whisk in flour and cook for 1 minute. Remove from heat and whisk in half & half, salt, black pepper, nutmeg, and Splenda. Return to heat and bring to a boil, stirring constantly. Cook until thick. Remove from heat and stir in cream cheese, spinach, and parmesan.
Pour mixture into prepared pan(s) and sprinkle with extra grated Parmesan cheese. Bake for 20 minutes or until bubbly and golden. Makes 8 servings.
Per Serving: Calories 122; Protein 6 g; Fat 8 g; Carbs 7 g; Sugar 2 g; Sodium 291 mg