Creamed Spinach Bake, Peach Salad and Berry Crisp

An article in the June issue of Better Homes and Gardens titled "New Ways with Spinach" features this baked entree.  Here's my version:

Creamed Spinach Bake
(Serves 2)

4 oz. Chopped Frozen Spinach
1 small Onion, diced
1 tsp. Olive Oil
Saute spinach in onion and oil.  Drain. 

Add:
2 Tbsp. Flour
2 tsp. Fresh Basil and Cilantro
1/2 cup Skim Milk
Cook until thickened. Cool.  Add:
2 Egg Yolks
2 tsp. Gorgonzola Cheese Crumbles. 
 
2 Egg Whites
Beat until stiff peaks form. Fold into thickened Spinach, Egg Yolk and Cheese mixture, 1/2 at a time.  Portion into baking molds.  Bake at 400 degrees for 20 minutes.

Peach and Tomato Salad
(Serves 2)

1 Peach, peeled and sliced
1/2 Plum Tomato, sliced
2 tsp. Olive Oil
1 tsp. Red Wine Vinegar
1 tsp. Honey
2 tsp. Fresh Herbs
Inspired by Cooking Light Magazine.  

We picked a colander full of Black Raspberries on our hill today as the rain came down.
Here's our delicious warm dessert:

 Pear Berry Crisp
(Serves 6) 

2 cups Black Raspberries
1 Pear, peeled and diced
2 tsp. Cornstarch
2/3 tsp. Cinnamon
2 tsp. Honey
Mix.  Place in baking dish sprayed with Pam.

Topping
1 cup Oats
3 Tbsp. Whole Wheat Pastry Flour 
1 Tbsp. Honey
3 Tbsp. Earth Blend Buttery Spread, melted  

2 Tbsp. Pecan Meal
3 Tbsp. Greek Yogurt 
Mix and spread over fruit.  Bake at 350 degrees 40 minutes.
Based on a recipe by Roberta Duytt, RD on Eatright.org.