| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Potatoes | 10 | servings | |
INGREDIENTS
| 5 | lg | Potatoes; peeled and chopped |
| 2 | tb | Onion; chopped |
| 10 3/4 | oz | Reduced fat cream of chicken soup |
| 1/4 | c | Skim milk |
| 1/2 | c | Fat-free sour cream |
| 1/4 | ts | Garlic powder |
| 4 | oz | Fat-free cream cheese |
| 1/4 | ts | Spike seasoning; optional |
| 1 | tb | Butter Buds® Sprinkles |
| 1/4 | ts | Black pepper |
| 1 | c | Shredded lowfat sharp cheddar cheese |
INSTRUCTIONS
Cook potatoes in boiling water for 10 to 12 minutes, until tender. Drain, rinse with cold water and drain. (May also use leftover baked or boiled potatoes.) Combine soup, sour cream, cream cheese, Butter Buds, 1/4 cup of the cheese, onion, milk and seasonings. Stir in the potatoes. Transfer to a shallow 2-quart baking dish. Bake uncovered for 30 to 35 minutes at 350°. Sprinkle with remaining cheese; let stand covered 5 minutes or until melted. PER SERVING: CALORIES 167 FAT 1.3g SATURATED FAT 0.7g SODIUM 189mg CARBOHYDRATE 31g PROTEIN 8g CHOLESTEROL 5mg FIBER 2.3g (7%CFF) Exchange: 2 carbohydrate (1/2 milk, 1 1/2 starch) Per serving: 129 Calories; 2g Fat (11% calories from fat); 8g Protein; 19g Carbohydrate; 9mg Cholesterol; 403mg Sodium Recipe by: HEART HEALTHY RECIPES by Waukesha Memorial Hospital Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Apr 18, 1999, converted by MM_Buster v2.0l.
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