- Calories: 110
- Protein: 6g
- Total Fat: 6g
- Saturated Fat: 2g
- Total Carbohydrate: 10g
- Dietary Fiber: 3g
- Sodium: 330mg
This rich and creamy dish tastes just like traditional versions, but with a fraction of the calories and fat. It’s so delicious that my son Cole requests it as part of a “last supper” meal before he leaves for sleepaway camp in the summer.
- Prep time
- Total Time
- 1 medium shallot, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 bags (10 ounces each) fresh spinach, large stems removed, leaves roughly chopped
- 3 ounces (6 tablespoons) light or reduced-fat cream cheese
- 1/4 teaspoon Kosher salt
Coat a large sauté pan with oil spray. Sauté shallot over medium heat for 5 minutes. Add the garlic and red pepper flakes. Sauté for 1 minute.
Add the spinach, a few handfuls at a time, and sauté until wilted, about 3 to 5 minutes. Add low-fat cream cheese and stir until melted through. Season the spinach with salt, and cook 3 to 4 minutes, or until most of the liquid has evaporated.
Serving Size: ¾ cup
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