Grilled Cheese & Tomato with Raspberries

• 8 slices whole wheat bread
• 8 tsp. trans fat free canola-based soft margarine
• 8 slices KRAFT 2% Milk Singles Target 2 For $5.00 thru 02/06
• 2 medium tomatoes, sliced, divided
• 4 cups fresh chopped spinach leaves
• 1/2 tsp. dried basil leaves
• 3 Tbsp. balsamic vinegar
• 2 tsp. granulated sugar
• 4 cups fresh or frozen raspberries (thawed if frozen)
• 32 oz. nonfat yogurt, favorite flavor
• 4 pouches , or 32 fl oz (4 cups) drinking water

1. Heat small nonstick skillet over medium heat.
2. Spread 4 slices of bread each with 1 tsp.
3. of the margarine; place margarine sides down in pan.
4. Place 2 cheese slices and 1 tomato slice on top of each slice of bread in pan.
5. Spread last 4 slices of bread with 1 tsp.
6. margarine each and place on top of each sandwich, margarine sides up.
7. Brown sandwiches on both sides.
8. Arrange spinach on 4 plates, dividing evenly; top each with 1/4 of remaining tomato slices.
9. Blend basil, balsamic vinegar, and sugar in a small bowl; drizzle evenly over salads.
10. Complement each meal with a cup of yogurt topped with 1 cup of raspberries.
11. Serve each person one pouch of KOOL-AID JAMMERS 10, or an 8 fl oz glass of water.

whole wheat bread, trans fat free, milk, tomatoes, spinach leaves, basil, balsamic vinegar, sugar, frozen raspberries, nonfat yogurt, pouches

Taken from www.kraftrecipes.com/recipes/grilled-cheese-tomato-raspberries-58996.aspx (may not work)