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T O P I C R E V I E W
FieldsofThyme
Posted - Jul 09 2011 : 4:20:27 PMSpinach Yogurt and Cheese Pizza These are one of our favorites to make. The kids suggested I share this as one of our BakeOver recipes. They are so delicious, and most people wrinkle their nose when they see yogurt is put on them.
2 tablespoons nonfat plain yogurt 1 package (10 oz. size) frozen chopped spinach, thawed and squeezed dry 1 large tomato, chopped 1/2 cup shredded reduced-fat monterey jack cheese 1/4 cup thinly sliced green onions 10 soft tortillas (we buy low sodium, wheat)
Preheat oven to 450°F.
Place the tortillas on a baking sheet coated with nonstick cooking spray. Bake for 3 minutes, or until golden brown. Remove from the oven and reduce the temperature to 350°F.
Note: We skip the above step. I simply bake them until they are crisp and bubbly. I added it, because we found this recipe in a nature store in an area Amish community (many years ago). It is such a treat to eat, to replace fast food pizza.
Spread the yogurt evenly over the tortillas. Top with the spinach and tomato. Next, sprinkle evenly with the Monterey Jack cheese. Bake for 5 minutes more, or until the cheese is melted. Sprinkle with the green onions. Cut each tortilla into 6 slices and serve immediately.
We cut our green onion from our herb garden, and use fresh tomatoes from the vegetable garden.
For a Dessert try:
In a food processor, mix 1- 8 oz. pkg. of organic fat free cream cheese, 1/2 cup of fat free sour cream, 1-2 cups of fresh (homegrown) strawberries, and about 2 Tbsp. of organic sugar. When the mixture is smooth, place in a bowl and chill for an hour or so, until set.
Serve this dip with slices of fresh banana, apples, pineapple, watermelon, and any other fresh fruit of your choice.
Another we love to share with others, is a no-meat, Black Bean Burger with a Mango Salsa. It was in our local newspaper a few years ago.
