Spaetzle lowfat (h-ch)

Yield: 8 Servings

Measure Ingredient
8½ cup Water; divided
1½ cup All-purpose flour
½ cup Egg substitute
1 teaspoon Salt; divided use
1 tablespoon Margarine
1 Clove garlic
1 tablespoon Fresh parsley; chopped

1. Combine ½ cup water, the flour, egg product and ½ teaspoon salt in medium mixing bowl. Stir with wooden spoon until well blended.

2. Combine remaining 8 cups water and ½ teaspoon salt in 4-quart saucepan. Bring to boil over medium-high 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 10-inch 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: ½ cup (55 g); 106 cals, 2g fat (17%cff) Recipe from Healthy Choice, 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 EAT-LF Digest by KitPATh <phannema@...> on Mar 06, 1998

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