Recipe - Spaetzle Lowfat (H-Ch)

8 One half cup Water; divided
1 One half cup Allpurpose flour
One half cup Egg substitute
1 teaspoon Salt; divided use
1 tablespoon Margarine
1 Clove garlic
1 tablespoon Fresh parsley; chopped

1. Combine One half cup water, the flour, egg product and One half teaspoon salt in
medium mixing bowl. Stir with wooden spoon until well blended.

2. Combine remaining 8 cups water and One half teaspoon salt in 4quart
saucepan. Bring to boil over mediumhigh heat.

Using a spatula, scrape small amount of batter through back side of coarse
grater over boiling water.(Batter should drop in small pieces.)

When spaetzle floats to surface of water, remove with slotted spoon and
place in water. Repeat with remaining batter. Drain water from spaetzle.
Set aside.

3. Melt margarine in 10inch nonstick skillet over medium heat. Add garlic
and spaetzle. Cook for 7 to 10 minutes, or until spaetzle is hot and just
begins to brown, stirring occasionally.

Remove with slotted spoon. Drain well.

PER SERVING: One half cup (55 g); 106 cals, 2g fat (17%cff)

Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra
Inc.

Notes: Egg substitute reduces the cholesterol of Spaetzle, short egg
noodles from Germany.

from Pat Hanneman (Kitpath) Mar98

Recipe by: Healthy Choice EGGS & CHEESE Mar98

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Mar 06,
1998