Recipe - Parmesan Potato Puffs

2 Mediumsize baking potatoes
(about 1 lb; peeled and
cubed
One fourth cup Freshly grated parmesan
cheese
2 tablespoon Skim milk
One half teaspoon Salt
One half teaspoon Ground white pepper
One half teaspoon Ground nutmeg
One fourth cup Frozen egg substitute;
thawed
Vegetable cooking spray
1 tablespoon Freshly grated parmesan
cheese

Cook potato in boiling water to cover 30 minutes or until tender. Drain
potato, and mash. Add One fourth cup Parmesan cheese and next 4 ingredients; beat
at medium speed of an electric mixer just until mixture is smooth. Stir in
egg substitute. Pipe or spoon potato mixture into 6 mounds on a baking
sheet coated with vegetable cooking spray; sprinkle evenly with 1
tablespoon Parmesan cheese. Bake potato mixture at 350ø for 25 to 30
minutes or until lightly browned. Yield: 6 servings (87 calories and 18%
fat per serving). Protein 4.7 / Fat 1.7 (Saturated Fat 1.0) / Carbohydrate
13.4 Fiber 1.1 / Cholesterol 4 / Sodium 163
Posted to recipeludigest Volume 01 Number 421 by susan suerapp@ibm.net
on Dec 30, 1997