| 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 |
ts |
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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