| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Digest, Jan., Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Tiny new potatoes, unpeeled |
| 3 |
|
Cloves garlic, peeled |
| 4 |
tb |
Nonfat yogurt |
| 3 |
tb |
Nonfat sour cream |
| 1/8 |
ts |
Salt |
|
|
Fresh gound black pepper |
INSTRUCTIONS
Place potatoes and garlic in pot with enough water to cover and cook until
potatoes are tender. Drain and mash, then stir in yogurt, sour cream, and
salt and pepper.
The recipe actually called for light sour cream, and nutritional analysis
was: 270 cals, 2 g. fat, 8 milligrams cholesterol, 185 milligrams sodium, 7
g. protein, 60 g. carbohydrate.
Posted by KSipes@SEIC.COM to the Fatfree Digest [Volume 14 Issue 19] Jan.
19, 1995.
:Phila. Inquirer, written by Marian Burros:
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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