Souffled Potatoes
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 350 °F. 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 soufflé to fall slightly after a few minutes). Makes 8 servings.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)