Serves 4

reamed spinach is usually a no-no for health-conscious individuals, but I've turned this into a low-calorie health food. I took out the heavy cream and butter, and made a roux (pronounced roo) with olive oil, whole wheat flour, silken tofu, and nonfat milk. This new recipe is reduced by 90 calories, 12 grams of fat, 9 grams of saturated fat, and 200 milligrams of sodium per serving. If you don't like your spinach too garlicky, use a small clove of garlic instead of a large one, and don't worry, you can't taste the tofu. Ingredients: 4 teaspoons Napa Valley organic olive oil, divided 1/2 small Melissa's organic onion, minced 1 pound organic baby spinach, washed, but not dried 2 ounces Nasoya organic silken tofu 1 tablespoon Arrowhead Mills stone ground organic whole wheat flour 3 ounces Horizon Organic nonfat milk 1 large clove Melissa's organic garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon nutmeg 1/2 tablespoon Universal organic parmesan cheese, finely grated (optional) Instructions: Heat 1 teaspoon olive oil in a large pot with a lid over medium heat. Add onion and cook to soften, about 5 minutes. Add spinach, cover and wilt, about 3 minutes, stirring occasionally. Remove spinach and onion, squeeze out, transfer to cutting board and chop. In a blender, combine the tofu and milk until smooth. Heat 1 tablespoon olive oil in a small heavy saucepan over low heat. Whisk in flour, whisking constantly until smooth, 3-5 minutes. Whisk in garlic and cook about 30 seconds. Whisk in tofu milk, salt, pepper, and nutmeg. Cook until thickened, whisking almost constantly, about 8 minutes. Remove from heat. Squeeze the chopped spinach and onion to remove most of the water and combine with the thickened tofu milk. Sprinkle with parmesan cheese if desired, mix, and serve. Each 1/2-cup serving contains: Calories Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 80       6 g     1 g     0 mg  295 mg  15 g     10 g     2 g     5 g     121% DV 46% DV 13% DV 43% DV