Baked Eggs Florentine

Title:
Baked Eggs Florentine

Yield:
4 Servings

Categories:
Low-cal,
Vegetables




Ingredients:





10 3/4 oz Can condensed Crm of Celery


   1/2 c  Chopped Water Chestnuts


     2 ts Grated Parmesan Cheese


    20 oz Pkg frz chopped Spinach *


   1/2 c  Shredded carrot


   1/4 c  Plain lo-fat yogurt


   1/8 ts Pepper


     4 x  Eggs






 * thawed, and well drained


 


  In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt,


 Parmesan cheese, and 1/8 t pepper. Stir in spinach.


  Divide spinach mixture among 4 individ casseroles. Use a spoon to make an


 indentation in the center of the spinach mixture. (or, spread the spinach


 mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture.)


 Break 1 egg into each indentation.


  Bake, covered, in a 350 deg F oven about 45 minutes or till whites are


 set and yolks are beginning to set. Sprinkle with additional pepper, if


 desired.


 ***********************************************************


 Per serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat, 287


 mg cholesterol, 798 mg sodium, 853 mg potassium.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip


 


 Culled from the Better Homes & Gardens "Diet Recipe Card Library".