Title: Baked Eggs Florentine
Categories: Diet Vegetable
Yield: 4 Servings

10 3/4	oz	Can condensed Crm of Celery
1/2	c	Chopped Water Chestnuts
2	ts	Grated Parmesan Cheese
20	oz	Pkg frz chopped Spinach *
1/2	c	Shredded carrot
1/4	c	Plain lo-fat yogurt
1/8	ts	Pepper
4	x	Eggs

* thawed, and well drained

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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