POINTS: 1

14 oz canned artichoke hearts, without oil

10 oz chopped frozen spinach

8 oz low-fat plain yogurt

1 cup Kraft Low-Moisture, Part-Skim Shredded Mozzarella

1/4 cup scallion(s)

1 tsp minced garlic

2 Tbsp sweet red pepper(s)

Drain and chop artichoke hearts. Thaw and drain spinach. Chop green onions (scallions). Chop enough red pepper for 2 tablespoonfuls.

Preheat oven to 350 degrees. Mix all except red peppers and mix well. Pour mixture into 1 qt. casserole dish or 9 inch pie plate. Bake for 20-25 minutes or until heated through. Sprinkle with red peppers.

80 cal., 3g fat, 10mg cholesterol, 8g protein, 1g fiber