Vegetable cheese loaf

Yield: 4 Servings

Measure Ingredient
2 tablespoons Diet margarine, divided*
1 cup Each minced carrots and chopped scallions
6 ounces Peeled potato, shredded
2 \N Garlic cloves, minced
1 cup Cooked chopped broccoli
3 tablespoons All purpose flour
1 \N Cube chicken bouillion disolved in:
1 tablespoon Boiling water (up to 2)
½ cup Skim milk
4 ounces Low fat cheddar cheese
½ cup Part skim ricotta cheese
½ cup Plus 1 Tbs. plain bread crumbs
2 \N Eggs
\N \N Salt and pepper
2 teaspoons Sesame seeds

from: Weight Watchers Quick Start Plus cookbook In a 9" non-stick skillet, heat 1 Tbs. plus 1 tsp. margarine; add carrots, scallions, potatoes and garlic. Saute, stirring occasionally for about 3 minutes. Reduce heat to lowest setting and cover pan; cook vegetables until tender, about 10 minutes. Add broccoli, flour and bouillion mix. Stir to combine thoroughly; gradually add milk. Add cheeses and cook stirring constantly until thickened. Remove from heat. Cool slightly.

Prehaet oven to 350 degrees. In a mixing bowl, combine cheese mixture with remaining ingredients, except sesame seeds. Grease a 9"x5"x3" loaf pan, pour in mixture and smooth top. Sprinkle with sesame seeds and bake until golden brown about 50 minutes to 1 hour. Let stand 10 minutes before serving. Posted to EAT-L Digest 27 Mar 97 by Patricia Williams <PIE@...> on Mar 28, 1997

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