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Post by mandie68 on Nov 25, 2006 20:48:09 GMT -5
1 pound fresh spinach 3 cups vegetable broth 2 Tablespoons fresh lemon juice freshly ground black pepper to taste 1 Tablespoon extra virgin olive oil 1/3 cup low-fat, plain yogurt 1/4 cup Parmesan cheese
Cook the spinach and broth in large saucepan for 15 minutes. Remove from the heat and add the lemon juice, black pepper, and olive oil. Place all in a blender, and puree.
Serve in bowls, topped with a dollop of low-fat, plain yogurt and a sprinkling of Parmesan cheese.
Serves 3
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