1 (4.5 ounce) package instant heavy cream
1 teaspoon curry powder
1 cup frozen yogurt, thawed
2 lemon slices freshly-grated Parmesan cheese
1 cucumber, diced
1 cup plain yogurt
In a saucepan bring 1 pound cream and curry powder to a boil. Stir in 1 cup milk, bring to a boil, remove from heat and blend in yogurt. Reduce heat to low, cover and simmer for 5 minutes or until mixture is thickened and slightly thickened. After stirring, boil for 4 minutes.
Meanwhile, warm an 8x8 inch baking dish in the microwave or in a non-stick skillet over low heat. Add spinach and yogurt, stir well and set aside.
Preheat oven to 325 degrees F (165 degrees C).
Serve cream, curry and yogurt mixture over hot cream. Return cream and yogurt mixture to heat and cook, stirring until mixture thickens to creamy consistency. Add Parmesan cheese and cucumber; to taste. Drizzle with oil.