Sep 27, 2010

Creamed Spinach - Lightened Up




A creamy blend of spinach, shallots, parmesan cheese, and Boursin Light makes a rich and flavorful side dish. A low fat version of a steakhouse favorite. You're family and friends will love this, and only 3 points plus per serving, so you won't feel guilty eating this.

I love this with steak, but this is also great with turkey meatloaf. Boursin Light can be found in the cheese section of most supermarkets. If you can't find it, light cream cheese or Laughing Cow could work as a replacement. Leftovers can be frozen.



Creamed Spinach - Lightened Up
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 2/3 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 95.8 • Fat: 4.9 g • Protein: 5.9 g • Carb: 8.2 g • Fiber: 1.8 g 
  • 2 tsp butter
  • 1/2 cup shallots, minced
  • 1 clove garlic, minced
  • 2 tbsp flour
  • 1 1/2 cups fat free milk
  • 2 tbsp parmesan cheese
  • 1/4 tsp nutmeg
  • 1/4 tsp fresh pepper
  • salt to taste
  • 4.4 oz Boursin Light
  • 16 oz bag frozen chopped spinach, thawed and drained of all moisture
In a large saute pan, melt butter. Add shallots and garlic and cook on medium about 5 minutes. Add flour to shallots, mix well and cook one more minute. Reduce heat to low and slowly add milk, whisking well. Add parmesan cheese, nutmeg, salt and pepper and mix well. Add boursin light and mix with until smooth. Add spinach and combine well with sauce, cook one minute, until heated through. Adjust salt and pepper if necessary. Makes 6 1/2 cups.

56 comments :

  1. Oh, yum! To me this sounds delicious! Love this! This is totally bookmarked and will be made soon!

    Mary xo
    Delightful Bitefuls

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  2. came accross your blog through a host of differnt links. I love all the tempting photos, thank you so much for doing this blog!

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  3. Looks delicious, definitely trying it!

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  4. Mmmmmmmm! This and taco stuff...Helloooo PARTY!

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  5. Quick question: Is there a plain Boursin light or just the garlic one I always see?

    BTW, love your blog. I've been reading it the past couple of weeks. You are like me, always trying to find a way to combine your love of cooking with eating healthier and sticking to WW. Thanks for sharing your results!

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  6. @Chum- It's garlic and herb, I should have mentioned that! It's nice to meet others with the same passion! It's a fun challenge.

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  7. Gina, I can't wait to try this. I always get this side dish when I go to chop house. It's my favorite. Thanks for coming up with a lighter version.

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  8. I just love the simplicity og this creamed spinach, I usually add in cheese to give it a kick! :)

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  10. I love creamed spinach! I haven't had any in ages, and this really has me craving it!

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  11. What is Boursin light? I'm from Sveden and never heard about it..
    Look's great and i wan't to try it out!

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  12. This looks fantastic! Can't wait to try it! I've been on a spinach kick, too ...

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  13. I've attached a link to Boursin light in the ingredient list, it's a soft, spreadable low fat garlic and herb cheese spread. You could also use Alouette light cheese instead.

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  14. Ok, thanks! Gonna make this tomorrow :)

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  15. Love Boursin Light. I use it with roasted red peppers to stuff chicken breasts. So tasty!

    Can't wait to try this-creamed spinach is one of the hubby's favorite dishes which I avoid because of the fat.

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  16. Great timing on this post! I am planning to have creamed spinach this week and hadn't found a recipe yet. This looks perfect - thank you!!

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  17. OMG, OMG, OMG. GINA! That was absolutely fantastic! I just made it. I changed a couple of small things (I used whole wheat pastry flour instead of all purpose flour, which I always use in white sauces and gravies). I used onions instead of shallots. And I thickened the white sauce on medium heat before adding the cheeses. BUT GOOD LORD GIRL, that was the best creamed spinach I've ever had -- better than Peter Lugar's! Yum yum yum. Thanks for the recipe and for the clarification re: Boursin.

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  18. Hi i dont know if this was asked before, but i think ff milk and 1% are the same pts?? if so could i just use 1%? thanks joanna

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  19. @Susie Bee- what a great idea, I'll have to try that!

    @chum- yes, onions would work instead of shallots! Glad you liked it!!!

    Yes, you can use any milk you have on hand, I'm not sure how to adjust the points per serving but I would put it in your recipe builder to see if it effecs the points.

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  20. Just made this last night and it was delish! Used light cream cheese instead of Boursin, as I had the cream cheese on hand. Very, very good!

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  21. This might be a silly question, but will it work as a dip/spread, or only as a sidedish? I guess it's a matter of consistency... can I serve it with chunks of bread as an appetizer?

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  22. Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living's Tasty Thanksgiving Recipe Contest! It looks delicious!

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  23. Marianne, I don't think I would use a roux to make this into a dip. I'll try to post a spinach dip recipe soon.

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  24. Thanks, Gina! I made it the other night and it was very good- but I think you're right. It's not really a spinach dip. Thank you!

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  25. Thanks for this delicious looking recipe. I was wondering what brand spinach you used that came in a bag and was 16 oz?
    I'm only familiar with the 10 oz. boxes. I'm hoping my grocery will carry this.
    Thanks!

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  26. I believe it was the store brand, they sell spinach in bags too, usually at the bottom of the freezer. If you can't find it, just use to boxes.

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  27. We have made this twice in the last two weeks. The nutmeg really comes through and gives it that something special! Just delicious.

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  28. I have been on WW for several months and never thought I could have creamed anything!! This creamed spinach was delicious!! I had it with your turkey meat loaf and a tossed salad. Your recipes are wonderful, and I am so glad you have provided a pic with each one. I have recommended your site to many fellow WW members! Keep up the good work!

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  29. You don't have to eliminate creamed foods, you just have to learn how to make them lighter :)

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  30. Gina,
    Finally got around to posting your recipe (adapted). Really enjoyed it thanks! Gave you some blog luv.

    http://eatlittleeatbig.blogspot.com/2010/10/recipe-for-creamed-spinach-lightened-up.html

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  31. Oh MY was thi tasty! I had to use Laughing Cow. I used 4 wedges and it was DIVINE! I scooped some into a ramekin and broiled some cheese on top ( a la Spinach-artichoke dip) Delicious!!!

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  32. Ok this is the best creamed spinach that I have ever tasted!! Hubby loved it too and agreed!! You ROCK Gina!!

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  33. Can this be done using fresh spinach??

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  34. Sure, fresh spinach always works in place of frozen. I'm making this as I type for Thanksgiving!

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  35. I made this as a side for Thanksgiving dinner and it was a huge hit! The helping I squirreled away for myself to have in an omlette in the morning was even better the next day. This will be a staple at our table!

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  36. Looks good--I do a simpler but similar version with equal parts boursin light and light cream cheese when I'm really pressed for time but this looks better...

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  37. Seriously, this was absolutely amazing and very easy to make. This will be in our regular rotation for both family and guests!!!

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  38. I made this tonight along with your chicken parmesan. The two went great together!

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  39. I made this along with a small steak tonight and it was really good. Hubby loved it too. I think next time I might add a some red pepper flakes to give it a little kick! Anyone tried that?? Thanks Gina!!

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  40. I love creamed spinach, but have recently fell in love with kale. Knowing that kale is actually healthier than spinach, I have been trying to use it in many spinach recipes. I tried this last night and it was wonderful!

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  41. This is a GREAT recipe. So yummy and rich! I'd love to make a few batches of this to freeze for my husband to just warm up on nights that it's his turn to "cook" haha. The recipe mentions that this freezes well, I was just wondering, what method do you use to warm it back up? I assume the cheese sauce would separate in the microwave (?)

    C

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  42. This was also delicious! I made this for New Year's Day along with a roasted pork tenderloin. I used minced vidalia onion instead of shallots (didn't want another trip to the supermarket) and only used about half of the nutmeg (personal preference). Also I used 4 oz of neufchatel cheese mixed with a bit of garlic salt, onion powder and parsley, instead of Boursin Light- couldn't find it at my store. But it turned out terrific and I will definitely be making it again! Thank you Gina!

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  43. I love this side - I've made it twice already. But this time, I noticed a discrepancy in the serving size. At the beginning of the recipe, it says it serves 8 with 2/3 cup as the serving size. At the end of the recipe, it says it makes 6 1/2 c servings. The 6 servings seems more accurate based on my quantities, but I just wanted to check. Thanks again for your great recipes!

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  44. The family went crazy about this dish! Could not find light boursin, so we had to up the points with regular boursin.

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  45. I made this last night along with your leftover garlic mashed potato parties and both dishes were absolutely delicious!

    My husband was shocked when I told him they were light recipes. We ate them with small Filet mignons and your sides made it a truly delicious "steakhouse at home" dinner.

    Thank you for these amaziing recipes! I cant wait to try more!

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  46. Just made this recipe. Flavor was awesome, my husband and I both loved it. I didn't read the ingredients properly, though, and we used fresh spinach. It made it a bit soupy, but it was still really good. Next time, we'll try it with frozen and see if it changes anything. Thanks for a great recipe!

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  47. Just amazing! Thanks for all that you do, Gina!

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  48. How about stuffing some of this inside a hollowed out lightly roasted tomato??? MMMMM and even healthier!

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  49. I must say, this is one of the most delicious WW friendly dishes I have had to date! I choose to hold the parm and pour the whole thing into a baking dish, top with parm cheese and bake for 20 mins. Mmm mmm good! Thank you so much!

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  50. We just made this but instead of the boursin and 1.5 cups of milk, we used some almond milk and half a package of silken tofu! It was definitely a success.

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  51. I made this tonight and it was sooo yummy! my husband who is picky about "healthier" versions of his favorite foods loved it!!! Instead of boursin light (could not find at my local market) I used allouette light which is the same idea. this is definitely one for keeps. Thank you!!

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  52. this is great - and I actually find that it has plenty of sauce and seems a little more healthy with 2 frozen 16 oz bags of spinach.....

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  53. I haven't tried this yet but I'm thinking it would be great to use for oysters rockerfeller which is what I'm really craving!

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  54. Is there a substitute for the flour to make it gluten free?

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