| 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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