Ingredients

3 large egg whites
3 C. cooked and mashed potatoes
1 C. 1% cottage cheese (8 oz.)
1/2 C. fat-free sour cream (4 oz.)
3 Tbsp. grated onion
1 garlic clove, chopped
1/2 tsp. salt
1/8 tsp. ground black pepper

Cooking Instructions

Preheat the oven to 350º. Coat a 2-quart baking dish with nonstick spray. In a large bowl, using an electric mixer on high speed, beat the egg whites for 4 minutes, or until stiff peaks form. Set aside. In another large bowl, combine the potatoes, cottage cheese, sour cream, onion, garlic, salt, and pepper. Beat with the mixer on medium speed for 4 minutes, or until light and fluffy, scraping down the sides of the bowl. using a rubber spatula or spoon, gently fold the beaten egg whites into the potato mixture. Gently spoon the mixture into the prepared baking dish. Bake for 1 hour, or until slightly puffed and golden. Serve immediately. (It is natural for the souffla to fall slightly after a few minutes). Makes 8 servings.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)