Yield: 1 Servings
|1 pounds||Tiny new potatoes, unpeeled|
|3||Cloves garlic, peeled|
|4 tablespoons||Nonfat yogurt|
|3 tablespoons||Nonfat sour cream|
|Fresh gound black pepper|
Place potatoes and garlic in pot with enough water to cover and cook until potatoes are tender. Drain and mash, then stir in yogurt, sour cream, and salt and pepper.
The recipe actually called for light sour cream, and nutritional analysis was: 270 cals, 2 g. fat, 8 milligrams cholesterol, 185 milligrams sodium, 7 g. protein, 60 g. carbohydrate.
Posted by KSipes@... to the Fatfree Digest [Volume 14 Issue 19] Jan. 19, 1995.
:Phila. Inquirer, written by Marian Burros: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....