Place potatoes and garlic in pot with enough water to cover and cook
until potatoes are tender. Drain and mash, then stir in yogurt, sour
cream, and salt and pepper.
The recipe actually called for light sour cream, and nutritional
analysis was: 270 cals, 2 g. fat, 8 milligrams cholesterol, 185
milligrams sodium, 7 g. protein, 60 g. carbohydrate.
Posted by KSipes@SEIC.COM to the Fatfree Digest [Volume 14 Issue 19]
Jan. 19, 1995.
:Phila. Inquirer, written by Marian Burros:
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
