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Baked Eggs Florentine

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy, Eggs Low-cal, Vegetables 4 Servings

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

INSTRUCTIONS

* 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".

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