3 medium baking potatoes, peeled and sliced
1/4 cup shredded low-fat swiss or cheddar cheese
1/4 cup nonfat cream cheese
1 tablespoon chopped fresh chives
1 tablespoon nonfat margarine
1 1/2 teaspoons prepared or dijon mustard
1/4 teaspoon hot sauce
1/8 teaspoon salt
1 egg white, lightly beaten
1 3/4 cups coarsely crushed corn flakes
vegetable cooking spray
Servings: 5
1. Cook potato in boiling water for 20 minutes, or until tender; drain. Transfer to bowl.
2. Beat potato at medium speed until smooth. Add cheese, and next 6 ingredients. Beat well.
3. Divide mixture into 10 equal portions and shape into balls. Dip in egg white and roll in cereal.
4. Place on a baking sheet coated with nonstick spray. Bake at 400F for 10-15 minutes or until crisp and golden.
1/4 cup shredded low-fat swiss or cheddar cheese
1/4 cup nonfat cream cheese
1 tablespoon chopped fresh chives
1 tablespoon nonfat margarine
1 1/2 teaspoons prepared or dijon mustard
1/4 teaspoon hot sauce
1/8 teaspoon salt
1 egg white, lightly beaten
1 3/4 cups coarsely crushed corn flakes
vegetable cooking spray
Servings: 5
1. Cook potato in boiling water for 20 minutes, or until tender; drain. Transfer to bowl.
2. Beat potato at medium speed until smooth. Add cheese, and next 6 ingredients. Beat well.
3. Divide mixture into 10 equal portions and shape into balls. Dip in egg white and roll in cereal.
4. Place on a baking sheet coated with nonstick spray. Bake at 400F for 10-15 minutes or until crisp and golden.
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