Recipe - Light Potato Dippers

1 cup Shredded Jarlsberg Lite
cheese
1 cup Instant mashed potato flakes
One half teaspoon Ground black pepper
One half teaspoon Garlic powder
1 cup Vegetable broth

Preheat oven to 375 F. Mix cheese, potato flakes and seasoning well. Add
broth and mix. For a lacy, crispy "break off" dipper, sprinkle evenly on a
parchment or foil lined 10x10" baking sheet. Bake in a preheated 375 F.
oven for 25 minutes or until brown around the edges. Break into freeform
pieces. For a solid square, flexible crackertype dipper, spread on a
parchment or foil lined 1010" baking pan. Pat down to make an even layer.
Bake in preheated 375 F. oven for 35 minutes or until begining to brown.
Invert on wire rack, peel off parchment or foil and replace in oven to bake
another 10 minutes. Cut into 2" squares. Makes 25 squares. Serve with
tomato sauce or salsa. Per serving: 20 calories, 2 mg. cholesterol, .68 g.
fat, 58 mg. sodium, 1 g. protein, 2 g. carbohydrate. MC formatting by
bobbi744@sojourn.com

Recipe by: Lansing State Journal

Posted to Digest eatlf.v097.n041 by Roberta Banghart
bobbi744@sojourn.com on Feb 12, 1997.