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Showing 1-3 of 3
on February 23, 2011
I was very hopeful for this recipe, but it was a "fail" for me. :o( It's only my fault for not knowing that if you put too much heat to yogurt it will curdle. I used Greek yogurt and added it to my cooked fresh spinach, THEN (about 15 seconds later) turned the heat off. I was bummed because creamed spinach is one of my favorites and this ended up like spinach with cottage cheese mixed in. I'll try again, though!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Susiecat too
on October 17, 2008
Very good, very easy, and much lower fat than a standard "creamed" spinach recipe! I love yogurt to replace sour cream or heavy cream. I didn't drain my yogurt, because it is pretty thick to begin with. I used 2% plain yogurt, homemade, and one box (10 oz.) of frozen chopped spinach. The kids didn't love this, but DH and I sure did! Thanks, Sherry Karaoke!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 01, 2007
This was really good! A very unusual taste for spinach. It was quite sweet, but then I forgot to add the parmesan :0P! Never mind, it was really good and I'll certainly make spinach this way again! Especially since it's a creamy spinach without the fat of cream.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (121 g)
Servings Per Recipe: 2