From "California Sizzles: Easy and Distinctive Recipes for a Vibrant Lifestyle," in cooperation with your Daily Inbox Newsletter.
- 1 (10-ounce) package frozen spinach souffle, thawed
- 1 (10-1/2 ounce) can cream of potato soup
- 1-1/2 cups lowfat milk
- 1/4 cup lowfat yogurt
- 2 green onions, chopped
- 1 teaspoon lemon juice
- 1/4 teaspoon dried thyme
- Pepper to taste
1. Place all ingredients in blender and blend until smooth.
2. Transfer to large saucepan. Bring soup to boil over medium-high heat, stirring frequently.
NOTE: Also great chilled.
SERVES: 2 - 4
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