Recipe

Light Sweet Mead Recipe

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Ingredients

Directions

Step #1 Makes about 6 c Dip LIGHT SPINACH DIP From Cook It Light Classics by Jeanne Jones.
Step #2 sliced, until tender, sliced (2/3 c) 1 (8 oz) can sliced water chestnuts, drained & sliced 1 1/2 c light sour cream 1 c reduced-calorie mayonnaise If using fresh spinach, or two 10-oz packages frozen sliced spinach, steam it over rapidly boiling water 1 to 2 mins, thawed 6 Tbsp dehydrated minced or sliced onion 3 Tbsp unbleached all-purpose flour 1 Tbsp instant nonfat dry milk 1/2 tsp onion powder 1/2 tsp sugar 1/4 tsp turmeric 1/2 tsp salt 3 scallions, then drain well.
Step #3 If using frozen, simply squeeze out the excess moisture but do not cook.
Step #4 In a small bowl, mix the dehydrated onion, flour, onion powder, sugar, turmeric, dry milk, & salt.
Step #5 In a medium-size bowl, mix the remaining ingredients with the drained spinach.
Step #6 Add the dry ingredients to the spinach mixture & mix well.
Step #7 Chill for several hrs.
Step #8 Serve in a hollowed-out bread round, if desired.
Step #9 Makes about 6 c.
Step #10 1/4 c contains approximately: calories - 67, fat - 5g, cholesterol - 9mg, sodium - 133mg.
Step #11 --.
Enjoy the LIGHT SWEET MEAD recipe