Wow, you can control your weight eating this delicious-looking chilled treat? Bring it on!
- 1 lb fresh spinach
- 3 cups chicken boillion
- 3 green onions, coarsely chopped
- 1/2 cucumber, peeled and coarsely chopped
- 2 tbsp parsley
- 1/2 tsp dried dill weed
- 1 tbsp lemon juice
- salt and pepper
- 1/4 cup plain low-fat yogurt
Wash spinach thoroughly. Cook spinach 4-5 minutes in the water that clings to the leaves. Toss spinach as it cooks. Put spinach and 1 cup bouillion into blender and blend until pureed. Add onions, cucumber, parsley, dill and lemon juice. Blend until vegetables are finely chopped. Stir in remaining bouillion. Season with salt and pepper. Chill. Serve with 1 tbsp yogurt on each serving.
