| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
American |
Pasta & ric, Side dishes |
6 |
Servings |
INGREDIENTS
|
|
Nonstick vegetable oil |
|
|
cooking spray |
| 1 1/2 |
c |
Elbow macaroni |
| 1 |
c |
Fat-free cottage cheese |
| 1/2 |
c |
Light American processed |
|
|
cheese food cut into |
|
|
cubes |
| 1 |
c |
Fat-free cheddar cheese |
|
|
shredded |
| 1 |
c |
Egg substitute |
| 2 |
c |
Skim milk |
| 1/4 |
t |
Pepper |
INSTRUCTIONS
From: pat hogberg <p_hogberg@hotmail.com> Preheat oven to 350 degrees
F. Spray a 1 1/2-quart baking dish with nonstick cooking spray; set
aside. Cook the macaroni according to package directions. Meanwhile,
place the cottage cheese in a blender or food processor fitted with
the steel blade and process until it is smooth. In a large bowl,
combine the processed cheese, low-fat and fat-free cheddar and cottage
cheeses. When the macaroni is cooked, drain and add to the cheese
mixture. In a separate medirum bowl, mix together the egg substitute,
skim milk and pepper; mix with the macaroni mixture. Pour the mixture
into a prepared baking dish and bake about 45 to 55 minutes or until
it is golden brown on top. 280 calories (18% from fat), 6 grams fat (3
grams saturated fat), 28 grams carbohydrate, 28 grams protein, 632 mg.
sodium, 24 mg cholesterol, 119 mg calcium, 0 grams fiber. Food
exchanges: 2 starch, 3 lean meat. Recipe by: U.S.Rep. Carolyn
Kilpatrick in the Detroit Free Press Posted to recipelu-digest by
jeryder@juno.com on Mar 17, 1998
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