| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Low-fat, Side dishes | 7 | Servings | |
INGREDIENTS
| 4 | c | Potatoes, Peeled Thinly |
| Sliced | ||
| 1 | c | Cottage Cheese, 1% Lowfat |
| 1/4 | c | Egg Substitute |
| ds | Pepper, RedGround | |
| Pam® Cooking Spray, 1 Second | ||
| Spray | ||
| 1/2 | c | Cheddar Cheese, Low-Fat |
| 1/4 | c | Green Onions, Sliced |
| 1/4 | c | Parsley, FreshChopped |
INSTRUCTIONS
Cook potatoes in boiling water to cover 8 to 10 minutes or just until tender. Drain. Place cottage cheese, egg substitute, and red pepper in container of an electric blender or food processor; process 1 minutes or until smooth. Set aside. Place half of potatoes in an 8-inch square baking dish coated with cooking spray. Layer with half each of cheese, green onions, parsley, and cottage cheese mixture. Repeat layers with remaining ingredients, reserving parsley. Bake, uncovered, at 375 degrees for 25 to 30 minutes or until lightly browned. Sprinkle remaining parsley over top. Recipe By : Southern Living Posted to MC-Recipe Digest V1 #224 Date: Wed, 25 Sep 1996 15:12:52 -0400 From: Cindy Walker <cwalker@gnatnet.net> NOTES : Per 3/4 cup serving: 8.9g protein, 1.9g fat, 19.4g carbohydrate, 7mg cholesterol, 206mg sodium, 118mg calcium.
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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 35.3mg
Sodium: 208.9mg
Potassium: 1146.2mg
Carbohydrates: 46.6g
Fiber: 5.8g
Sugar: 3.1g
Protein: 12.4g