| 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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