1997 CREAMED SPINACH

2 packages (10 oz. each) frozen chopped spinach, thawed
2 tablespoons flour or 1 tablespoon cornstarch
1 1/2 cups plus 2 tablespoons skim milk
3/4 teaspoon instant chicken bouillon granules, low sodium
1/8 teaspoon black pepper
1 to 2 tablespoons finely chopped scallions (2 or 3 green onions)
Dash of nutmeg
2 tablespoons reduced-calorie cream cheese, optional
1/8 teaspoon salt, or to taste

Squeeze spinach to remove excess water. (You can thaw the spinach in the microwave.) Put flour or cornstarch into a heavy saucepan and gradually whisk in the skim milk. Add the bouillon and pepper. Cook-stir until thickened. Stir in scallions, nutmeg, cream cheese and salt to taste. Add drained spinach; mix well. Heat on low setting, stirring.

Makes six servings, each 1/2 cup. Without cream cheese, each 38 calories, O.5 grams fat, 102 mg. sodium. With cream cheese, 42 calories, 0.6 grams fat, 122 mg. sodium.

You may use other types of canned beans, such as white beans or chick peas, if desired.