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Ingredients: 10 3/4 Ounce(s) Can condensed Crm of Celery 1/2 Cup(s) Shredded carrot 1/2 Cup(s) Chopped Water Chestnuts 1/4 Cup(s) Plain lo-fat yogurt 2 Teaspoon(s) Grated Parmesan Cheese 1/8 Teaspoon(s) Pepper 20 Ounce(s) Pkg frz chopped Spinach 4 Eggs Directions: In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and 1/8 t pepper. Stir in spinach. Divide spinach mixture among 4 individ casseroles. Use a spoon to make an indentation in the center of the spinach mixture. (or, spread the spinach mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture.) Break 1 egg into each indentation. Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set and yolks are beginning to set. Sprinkle with additional pepper, if desired. Per serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat, 287 mg cholesterol, 798 mg sodium, 853 mg potassium.
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