Colcannon (Ww)

Name: Colcannon (Ww)
Ingredients: 12 ounces potatoes, peeled cooked; 1/2 cup plain nonfat yogurt; 4 cups cabbage, chopped steamed until tender; 2 cups chopped leeks, steamed until tender (white portion only); 3 tablespoons fresh chives, chopped; 3/4 teaspoon salt; 1/4 teaspoon white pepper; 1 pinch ground nutmeg; 2 teaspoons reduced-calorie margarine

9 ingredients

8 steps

Ingredients

12 ounces potatoes, peeled cooked
1/2 cup plain nonfat yogurt
4 cups cabbage, chopped steamed until tender
2 cups chopped leeks, steamed until tender (white portion only)
3 tablespoons fresh chives, chopped
3/4 teaspoon salt
1/4 teaspoon white pepper
1 pinch ground nutmeg
2 teaspoons reduced-calorie margarine

Directions

1

Preheat oven to 350°F
2

Spray a 1 1/2-quart casserole with nonstick cooking spray.
3

In large bowl, combine potatoes and yogurt.
4

With mixer at low speed, beat until potatoes are chunky-smooth; stir in cabbage, leeks, chives, salt, white pepper and nutmeg, mixing well.
5

Spoon mixture into prepared casserole; dot with margarine.
6

Bake 30 minutes, until lightly browned.
7

EACH SERVING PROVIDES: 2 Vegetables, 1/2 Bread, 15 Optional Calories.
8

PER SERVING: 95 Calories, 3 g Protein, 1 g Fat, 19 g Carbohydrate, 320 mg Sodium, 1 mg Cholesterol, 2 g Dietary Fiber; 2 points.