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Vegetable - Mashed Potato Puff

Source of Recipe

not sure, diabetic gourmet magazine or american diab. assoc.


List of Ingredients

4 med. cooked, hot potatoes (1 1/4 lbs.)

2/3 c. fat free milk

2 tsp. I Can't Believe It's Not Butter Light

1/4 tsp. salt

3 large eggs, separated

1 tbsp. GRATED raw onion

1 tsp. dried parsley flakes

3/4 c. freshly grated or finely shredded low fat Cheddar cheese, (3oz.)


Recipe

Preheat the oven to 375. Coat a 1 1/2 quart casserole dish with nonstick cooking spray.

Mash the potatoes with half of the milk, butter light and salt. Set aside.

Beat the egg yolks in a small bowl with the other half of the milk.

Add the egg mixture, onion, parsley, and the cheese to the potato mixture and

blend well. Set aside.

Beat the egg whites in another bowl until stiff; then fold into the potatoes.

Spoon into the casserole dish.

Bake for 35 - 40 minutes, or until a knife inserted comes out clean.

Serve immediately.

Makes six 1 cup servings.


Nutritional info per serving:

Calories: 164, Fat: 6 g, Chol: 114, Sod: 241 mg, Carb: 17 g, Diet fib: 1 g, Sugars: 3 g, Prot: 10 g

Diabetic exchanges: 1 Starch, 1 Medium Fat Meat