| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Swiss | Vegetables, Low-cal, Low-fat | 5 | Servings |
INGREDIENTS
| 3 | md | Baking potatoes, peeled |
| & sliced | ||
| 1/4 | c | (1 oz) shredded low-fat |
| Swiss or cheddar cheese | ||
| 1/4 | c | Nonfat cream cheese product |
| 1 | tb | Chopped fresh chives |
| 1 | tb | Nonfat margarine |
| 1 1/2 | ts | Prepared or dijon mustard |
| 1/4 | ts | Hot sauce |
| 1/8 | ts | Salt |
| 1 | Egg white, lightly beaten | |
| 1 3/4 | c | Coarsely crushed corn flakes |
| Vegetable cooking spray |
INSTRUCTIONS
Cook potato in boiling water for 20 minutes, or until tender; drain. Transfer to bowl. Beat potato at medium speed until smooth. Add cheese, and next 6 ingredients. Beat well. Divide mixture into 10 equal portions and shape into balls. Dip in egg white and roll in cereal. Place on a baking sheet coated with nonstick spray. Bake at 400F for 10-15 minutes or until crisp and golden. Yield: 5 servings (166 calories per serving). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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