- 1 tablespoon sweet butter
- 2 tablespoons all-purpose flour
- 3/4 cup chicken broth
- 1 (12 ounce) bag chopped leaf spinach, defrosted and squeezed
- 2/3 cup Dannon Oikos Plain Greek Nonfat Yogurt
- Salt, pepper and nutmeg to taste
- In a 3-quart saucepan heat butter; Add flour and cook 2-3 minutes to create a roux. Slowly whisk in chicken broth and blend until smooth (mixture will be thick). Bring to a boil.
- Reduce heat to simmer, add spinach and heat through. Add yogurt, salt, pepper and nutmeg and heat through. Serve.