MASHED POTATO PUFF
Source of Recipe
The New Family Cookbook For People with Diabetes
Recipe Introduction
Nutritional Information Per Serving:
Calories: 164, Fat: 6 g, Cholesterol: 114, Sodium: 241 mg,
Carbohydrate: 17 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 10 g
Diabetic Exchanges: 1 Starch, 1 Medium-Fat Meat
About 6 cups (6 Servings)
Serving Size: 1 Cup
List of Ingredients
- 4 medium potatoes (1-1/4 lbs), Yukon Gold if available
- 2/3 cup fat-free milk
- 2 teaspoons margarine
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1 tablespoon grated onion
- 1 tablespoon chopped fresh parsley
OR 1 teaspoon dried parsley flakes
- 3/4 cup (about 3 ounces) grated
OR finely shredded reduced-fat Cheddar cheese
Recipe
Preheat the oven to 375 degrees F. Prepare a 1-1/2-quart
casserole with nonstick pan spray.
Peel, quarter, and boil the potatoes until tender. Drain and
mash with 1/3 cup of the milk, the margarine, and salt.
In a small bowl, beat the egg yolks with the remaining
1/3 cup milk. Add the egg mixture, onion, parsley, and
cheese to the potatoes; mix well.
In another bowl, beat the egg whites until stiff and fold
them into the potatoes. Turn into the prepared casserole.
Bake for 35 to 40 minutes, or until a knife inserted in the
center comes out clean. Serve immediately.
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