Yield: 1 Servings
|2 mediums||Leeks; about 1 pound|
|3 larges||Baking potatoes; about 2-1/2 pounds, peeled and cut into 2\" pieces|
|⅔ cup||Nonfat cottage cheese|
|⅛ teaspoon||White pepper|
|1 \N||Clove garlic; crushed|
Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek; cut each in half lengthwise. Place leeks and potatoes in a Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain well; set potatoes aside. Position knife blade in food processor bowl. Add leeks and cottage cheese; process until smooth.
Combine potatoes, leek mixture, and remaining ingredients in a bowl; beat a medium speed of an electric mixer until smooth.
Yield: 11 servings (serving size: ½ cup) Cal 82 (1% from fat) / Prot 3.8g / Fat 0.1g (Sat 0g, Mono 0g, Poly 0.1g) / Carb 17.1g / Fiber 1.5g / Chol 1mg / Iron 1mg / Sodium 169mg / Calcium 26mg Recipe By : Cooking Light mag (?) Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 08:52:09 +0100 From: Kaye Sykes <Sykes.Kaye@...>