ingredients

  • 4 cups mashed potatoes (without added milk or butter)
  • 1 cup fat-free milk
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 2/3 cup shredded reduced-fat Swiss cheese
  • 1/3 cup shredded Parmesan cheese
  • 1/3 cup chopped green onions
  • 1 small onion, chopped
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 4 eggs, separated

directions

In a large bowl, combine the first nine ingredients.

Beat egg yolks; stir into potato mixture.

In a small mixing bowl, beat egg whites until stiff peaks form; gently fold into potato mixture.

Transfer to a 2-quart soufflé dish coated with nonstick cooking spray. Bake, uncovered, at 375 degrees F for 40 to 45 minutes or until golden. Serve immediately.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6673

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