| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Side dishes, Starches* | 1 | Servings |
INGREDIENTS
| 2 | Leeks, about 1 pound | |
| 3 | Baking potatoes, about 2-1/2 | |
| pounds peeled and cut | ||
| into 2" pieces | ||
| 2/3 | c | Nonfat cottage cheese |
| 1/2 | t | Salt |
| 1/8 | t | White pepper |
| 1 | Clove garlic, crushed |
INSTRUCTIONS
Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek; cut each in half lengthwise. Place leeks and potatoes in a Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain well; set potatoes aside. Position knife blade in food processor bowl. Add leeks and cottage cheese; process until smooth. Combine potatoes, leek mixture, and remaining ingredients in a bowl; beat a medium speed of an electric mixer until smooth. Yield: 11 servings (serving size: 1/2 cup) Cal 82 (1% from fat) / Prot 3.8g / Fat 0.1g (Sat 0g, Mono 0g, Poly 0.1g) / Carb 17.1g / Fiber 1.5g / Chol 1mg / Iron 1mg / Sodium 169mg / Calcium 26mg Recipe By : Cooking Light mag (?) Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 08:52:09 +0100 From: Kaye Sykes <[email protected]>
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