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Post by ellise on Jul 12, 2005 6:02:38 GMT 10
Serves 6
Broccoli and squash topped with a cheese potato crust.
7 oz yellow squash (sliced) 4 Tbsp light cream cheese 1/2 tsp pepper 1/2 tsp salt 3 cup broccoli florets (12 oz) 1 small onion, finely chopped (2 oz) 1 Tbsp parmesan cheese, grated 3.5 lb potatoes, cooked and mashed
Blanch or microwave the broccoli and squash until just tender. While still warm, mix with the onion and cream cheese. Season with a little salt and freshly ground black pepper. Put into a shallow ovenproof dish and cover with mashed potato. Sprinkle with parmesan cheese and brown under a hot grill or in a hot oven.
Variations: Omit the salt and reduce sodium by 166mg.
Nutritional Info (Per Serving) Calories: 240 cals Kilojoules: 1,000 kJ Fat: 2.0 g Carbohydrates: 49.0 g Protein: 7.5 g Cholesterol: 4.5 mg Sodium: 249 mg Saturated Fat: 1.0 g Fiber: 0.5 g Calcium: 23.0 mg Added Sugar: 0.6 g
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