from Cooking Light
1 tablespoon butter, melted
2 6 oz. packages fresh baby spinach
1 ¼ cups shredded lowfat cheddar cheese
¾ cup shredded Monterey Jack cheese
1 ½ cup all-purpose flour
1 ½ cups fat free milk
1 cup egg substitute (I used 4 eggs)
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg
⅛ teaspoon ground red pepper
Preheat oven to 350˚. Pour the butter into the bottom of a 13 x 9" baking dish coated with cooking spray; tilt dish to coat. Place spinach evenly in bottom of dish; sprinkle evenly with cheeses.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended. Pour milk mixture over cheese. Bake 40 minutes or until lightly browned. Serve immediately.
I also had some fresh strawberries, and after seeing this recipe on Kalyn's Kitchen, tried it using Greek yogurt instead of sour cream. It was FABULOUS!
from Kalyn Denny
1 pound fresh strawberries
1/2 cup sour cream (I used Fage 0% Greek yogurt)
1 T Splenda Brown Sugar Blend, or 2 T brown sugar (or to taste, depending on how sweet you like it)
Be sure to buy the reddest and ripest strawberries you can find for best flavor. Wash strawberries and cut off stems. Cut each strawberry into fourths. Mix sour cream and brown sugar and spoon over strawberries, or stir to coat strawberries. Makes 4 small servings.