From Light & Tasty Magazine


Makeover Spinach Artichoke Spread was a bubbling-hot success for our recipe revamp team. It boasts 60% less fat than the original recipe that Susanne Nonekowski sent from Oak Harbor, Ohio. It even has nearly half of the calories.



SERVINGS 20
CATEGORY Low Carb
METHOD Baked
PREP 10 min.
COOK 20 min.
TOTAL 30 min.



INGREDIENTS



* 1 package (16 ounces) soft tofu
* 2 cups grated Parmesan cheese
* 1 cup reduced-fat mayonnaise
* 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
* 3 garlic cloves, minced



DIRECTIONS
In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm. Yield: 5 cups.

 NUTRITIONAL INFO
Nutritional Analysis: 1/4 cup equals 109 calories, 8 g fat (2 g saturated fat), 11 mg cholesterol, 317 mg sodium, 4 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.

-- Edited by Colette at 13:20, 2006-04-25