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Yield: 12 Servings
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RECIPE INGREDIENTS
| 2 1/2 pounds potatoes, peeled and cubed |
| 1 tablespoon butter or stick margarine |
| 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 |
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DIRECTIONS
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.
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In a mixing 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.
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Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops.
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Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin cups; invert onto a baking sheet to remove.
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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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