| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 7 | Servings | |
INGREDIENTS
| 2 | lb | Baking potatoes, cut into 1-inch pieces |
| 8 | oz | Nonfat process cream cheese product, (1 package) |
| 1 | c | Plain nonfat yogurt |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Salt |
| Vegetable cooking spray | ||
| 2 | tb | Reduced-calorie margarine, melted |
| 1/2 | ts | Paprika |
INSTRUCTIONS
Place potato in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until very tender; drain. Combine potato, cream cheese, and next 3 ingredients in a bowl; beat at medium speed of an electric mixer 2 minutes or until smooth. Spoon into an 11 x 72-inch baking dish coated with cooking spray; drizzle margarine over potato mixture. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 30 minutes. Yield: 7 servings (serving size: 1 cup). Per serving: 223 Calories; 13g Fat (52% calories from fat); 6g Protein; 21g Carbohydrate; 36mg Cholesterol; 242mg Sodium NOTES : To speed up dinner, make this casserole the night before and store in the refrigerator. Gail Park, of Saratoga Springs, New York, says it's a hit at potluck dinners. Recipe by: Cooking Light, May 1994, page 133 Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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