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1 1/2 c POTATO PUREE 1 ts DRIED OREGANO
1/4 c EGG BEATERS 1 ds SALT AND WHITE PEPPER
2 tb BUTTER
6 servings
PREHEAT OVEN TO 400 DEG F. GREASE AND FLOUR A LARGE BAKING SHEET. IN A
LARGE MIXER BOWL, BEAT POTATO PUREE, BUTTER, EGG BEATERS, OREGANO AND SALT
AND PEPPER, UNTIL SMOOTH AND CREAMY. BEAT FOR ABOUT 2 TO 3 MINUTES. SPOON
MIXTURE INTO PASTRY BAG. PIPE ONTO BAKING SHEET IN 2 'S' SHAPES STACKED ON
TOP OF ONE ANOTHER. BAKE FOR 15 MINUTES OR UNTIL HEATED THROUGH AND
BROWNED. MAKES 6 SERVING, EACH 94 CALORIES, 2 g PROTIEN, 4 g FAT, 51 mg
CHOL.
1/4 c EGG BEATERS 1 ds SALT AND WHITE PEPPER
2 tb BUTTER
6 servings
PREHEAT OVEN TO 400 DEG F. GREASE AND FLOUR A LARGE BAKING SHEET. IN A
LARGE MIXER BOWL, BEAT POTATO PUREE, BUTTER, EGG BEATERS, OREGANO AND SALT
AND PEPPER, UNTIL SMOOTH AND CREAMY. BEAT FOR ABOUT 2 TO 3 MINUTES. SPOON
MIXTURE INTO PASTRY BAG. PIPE ONTO BAKING SHEET IN 2 'S' SHAPES STACKED ON
TOP OF ONE ANOTHER. BAKE FOR 15 MINUTES OR UNTIL HEATED THROUGH AND
BROWNED. MAKES 6 SERVING, EACH 94 CALORIES, 2 g PROTIEN, 4 g FAT, 51 mg
CHOL.
