8 oz. fresh bean curd (tofu), cubed
1 (8 oz.) carton plain low-fat yogurt
1/2 c. chopped fresh spinach
1 tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
1/4 tsp. salt

In blender container or food processor bowl place the tofu, yogurt, spinach, basil and salt. Cover and blend just until smooth. Turn into storage container, cover. Chill thoroughly. Makes about 1 3/4 cups.