By Cookgirl on January 11, 2006
"From Cuisine at Home. I can't abide frozen spinach, so baby spinach leaves fit the role nicely. Cut down on the fat content by using lower fat milk instead of cream. A brief history of boursin, compliments of www.cheese.com: "Boursin is a modern, creamy, fresh cheese of cylindrical shape without rind. It is made with garlic and herbs or even black pepper. It is a soft industrial cheese with no affinage (maturity/aging process). The cheese was founded by Monsier Boursin in 1957. It has a rich, sweet flavor with a hint of acidity." Update: I discovered recently that there is a posted boursin cheese recipe on this site. I have not tried it."
Serving Size: 1 (146 g)
Servings Per Recipe: 4
"This is becoming a holiday favorite for my family. I use the Laughing Cow Light cheese wedges, which melt nicely. Last night, substituted swiss chard whch has more body than spinach and it was great!"
"This was absolutely delicious! I used the reduced fat Boursin, which wasn't the same full flavor, but it still made a fabulous spinach dish. It was on sale at the time, but next time I'll splurge, bc I LOVE Boursin Cheese! I also used fresh spinach as you suggested. I was a good choice, very simple and a great compliment to any meal."
"This is an outstanding recipe!! I used it in my cooking class and it was a big hit!1 I used Fat-Free 1/2&1/2 instead of milk and heavy cream and made my own boursin.Recipe#31669 Thanks for sharing, Oh, I also used frozen chopped spinach."
"This was fairly nice. The only thing I think I'd change in the future, is I'd use alot less lemon zest, if I used it at all."