Mashed Potato Spinach Bake
2 1/2 cups water
2 cups (4 1/2 oz.)instant potato flakes
1/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup Yoplait plain fat-free yogurt
1 tsp. Italian seasoning
1/2 cup (one 2.5 oz.jar)sliced mushrooms, drained
1 (10 oz.)pkg. frozen chopped spinach, thawed and throughly
1 1/2 cup (6 oz.)shredded Kraft reduced-fat Cheddar cheese
Preheat oven to 375 degrees. Spray an 8x8 in. baking dish with butter flavored cooking spray. In a large saucepan, bring water to boil. Remove from heat. Add potato flakes and dry milk powder. Mix well using a fork. Stir in yogurt and Italian seasoning. Add mushrooms, spinach and Cheddar cheese. Mix well to combine. Spread mixture into prepared baking dish. Bake for 30 to 35 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
Each serving equals:
HE: 1 1/3 Protein, 1 Bread, 2/3 Veg., 1/3 Skim Milk
173 Cal., 5gm Fat, 13gm Pro., 19gm Carbo., 386mg Sodium, 347mg Calcium, 3gm Fiber
Diabetic: 1 Meat, 1 Starch, 1 Veg.
WW: 3 Pts.
Recipe found in Heart Smart Cookbook Pg. 141