| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
servings |
INGREDIENTS
| 1 |
c |
Fat-free cottage cheese |
| 4 |
oz |
Goat cheese; (chevre) |
| 1 |
c |
Firmly packed basil leaves |
| 4 |
lg |
Potatoes; peeled and thinly sliced |
| 1/2 |
c |
Fat-free milk |
| 2 |
tb |
Flour |
|
|
Freshly ground black pepper |
| 1/2 |
ts |
Salt or to taste |
| 1/3 |
c |
Freshly grated Parmesan cheese |
INSTRUCTIONS
1. In a blender, combine cottage and goat cheeses. Stir in basil.
Combine milk and flour until smooth.
2. Spray a 9-by-9-inch baking pan with olive or canola oil. In pan,
place a layer of potatoes; cover with cheese-basil mixture, salt,
pepper. Repeat.
3. Add a final layer of potatoes; top with Parmesan cheese and pepper.
Cover with milk. Bake in a 400-degree oven for 50 minutes or until
potatoes are tender and golden brown. Serves 6.
Per serving: 237 calories, 15.3g protein, 7.8g fat (5g saturated),
27.5g carbohydrates, 3.5g fiber, 557mg sodium.
Recipe by: USA Weekend 10/98
Posted to EAT-LF Digest by aml@skypoint.com on Apr 5, 1999, converted
by MM_Buster v2.0l.
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