These timbales are a refreshing and elegant change from the usual mashed potatoes. Reduced fat ricotta and sour cream keep them rich and creamy while sparing you too much dinnertime guilt.
- 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
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20 to 25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside.
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.
Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops.
Bake, uncovered, at 425 degrees F for 27 to 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. &copy; 2002. All rights reserved.
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