I followed the recipe to a T, but was disappointed with the result. The texture was really weird and with the reduced fat cheese there was a bit of a fake or chemically taste. I won't be making this again.
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- Calories: 157
- Calories from fat: 34%
- Fat: 6g
- Saturated fat: 3.7g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.4g
- Protein: 10.8g
- Carbohydrate: 15.1g
- Fiber: 1.6g
- Cholesterol: 18mg
- Iron: 2.6mg
- Sodium: 494mg
- Calcium: 263mg
- 1 tablespoon butter, melted
- Cooking spray
- 2 (6-ounce) packages fresh baby spinach
- 1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
- 3/4 cup (3 ounces) shredded Monterey Jack cheese
- 1 1/3 cups all-purpose flour (about 5 3/4 ounces)
- 1 1/2 cups fat-free milk
- 1 cup egg substitute
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground red pepper
- Preheat oven to 350°.
- Pour the butter into the bottom of a 13 x 9-inch baking dish coated with cooking spray; tilt dish to coat. Place spinach evenly in bottom of dish; sprinkle evenly with cheeses.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended. Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned. Serve immediately.
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