2002 Mashed Potato Timbales

By boandozzy

One serving (1 each) equals 153 calories, 6 g fat (5 g saturated fat), 23 mg cholesterol, 319 mg sodium, 20 g carbohydrate, 2 g fiber, 5 g protein.

Diabetic Exchanges: 1 starch, 1/2 reduced-fat milk, 1/2 fat.

Originally published as Mashed Potato Timbales in Light & Tasty December/January 2002, p16

Ingredients

• 2-1/2 pounds potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon grated onion
• 1 carton (8 ounces) reduced-fat ricotta cheese
• 1 cup (8 ounces) reduced-fat sour cream
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 2 egg whites
• 2 tablespoons dry bread crumbs

Preparation

Step 1

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside.

In a bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.

Generously coat muffin cups with cooking spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops.

Bake, uncovered, at 425° for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffins cups; invert onto a baking sheet to remove. Yield: 12 servings.