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| 4 gross | Potatoes; peeled & quartered |
| 1/4 Tasse | 1% low-fat milk |
| 1/2 Teelöffel | salt |
| 2 Esslöffel | Butter; melted & divided |
| 1 | egg beaten |
| 1 Tasse | Fat-free sour cream; (8 oz) |
| 1 Tasse | Nonfat cottage cheese |
| 5 | green onions finely chopped |
| 1/2 Tasse | Reduced fat butter crackers; crushed |
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Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 Tbsp butter; beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1 1/2-qt baking dish. Combine the cracker crumbs and remaining butter; sprinkle over potato mixture. Bake, uncovered, at 350 for 20-30 mintues or until crumbs are lightly browned.
Per serving: 425 Calories; 11g Fat (23% calories from fat); 20g Protein; 63g Carbohydrate; 71mg Cholesterol; 839mg Sodium
top just before baking.
Exchange Newsletter by <ebburtis@ix. Netcom. Com> on Jul 29, 97
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