• 1 cup fat free evaporated milk
  • 1 tablespoon cornstarch
  • 3 tablespoons grated onion (about 1/4 of an onion)
  • 1 package light garlic and herb cheese (recommended: Boursin)
  • 2 (10 ounce) boxes frozen spinach, thawed and squeezed dry
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt and black pepper

I was looking at Rachael Ray’s magazine one day and saw a recipe for this creamed spinach. I thought it was great because she uses the cheese as a thickener instead of a roux with flour. That takes care of the gluten part but what about all the fat the cheese added? I came up with this alternative to keep the glutens out of the dish and the fat off of your hips.

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DIRECTIONS

Whisk together the milk and cornstarch in a medium size saucepan. Add the onion and bring to a low bubble, whisking frequently to prevent the cornstarch from sticking to the pan. Stir in the cheese to melt. Add the spinach; season with the nutmeg, salt and pepper. Lower the heat to low until you are ready to serve.

Here’s the skinny:

Instead of cream, I used a combination of evaporated milk and cornstarch to give the consistency of cream without the fat and calories.

Also, I used a light garlic and herb cheese instead of the full fat version. You honestly can’t tell the difference.

CALORIES SAVED: 714cal

FAT SAVED: 89g

SATURATED FAT SAVED: 55g

CHOLESTEROL SAVED: 269mg

SODIUM SAVED: 102mg