- 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.
We don’t have a video of this recipe right now, but check out our channel at http://www.youtube.com/user/Thindulge and see videos of other recipes from this blog. If you have any requests, please let us know!
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