Recipe - Crumb-Topped Potatoes

6 md Russet potatoes, peeled and
cut into chunks
2 Cloves garlic, peeled (I
used 4)
1 cup Nonfat plain yogurt
One fourth teaspoon Salt
One fourth teaspoon Black pepper
1/8 teaspoon Ground nutmeg
2 Egg whites

TOPPING
1/3 cup Plain bread crumbs
2 tablespoon Grated Parmesan cheese
1 tablespoon Margarine, melted
1 tablespoon Chopped chives

I tried these last night and they were yummy! I got the recipe from Healthy
Meals in Minutes. I served this with the Creamy Herb Chicken (posted in
separate message).

Spray a shallow 1 & One half quart baking dish with vegetable cooking spray. In
a large saucepan, combine potatoes and garlic; add enough cold water to
cover. Bring water to a boil over high heat. Reduce heat to medium; cover
and cook until potatoes are forktender, about 15 minutes.

Preheat oven to 375F. To prepare topping, in a small bowl, combine bread
crumbs, Parmesan, margarine, and chives.

Drain potatoes and garlic; return them to pan. Using a potato masher or
ricer (I used a mixer), mash potato mixture until smooth. Stir in yogurt,
salt, pepper, and nutmeg. In a medium bowl, using an electric mixer set on
high speed, beat egg whites until soft peaks form. Gently fold egg whites
into potato mixture.

Spread potato mixture in prepared dish. Sprinkle with topping. Bake until
golden, about 25 minutes. Serve immediately.

Per Serving: Calories 139 (32% from fat), Carbohydrates 17g, Protein
7g, Sodium 601mg, Fat 5g, Cholestrol 2mg

Posted to EATL Digest 10 Dec 96

From: Pamela Ramsey risha@EROLS.COM

Date: Wed, 11 Dec 1996 11:52:40 0800