Colcannon (Ww)
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
6
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
- Preheat oven to 350°F
- Spray a 1 1/2-quart casserole with nonstick cooking spray.
- In large bowl, combine potatoes and yogurt.
- With mixer at low speed, beat until potatoes are chunky-smooth; stir in cabbage, leeks, chives, salt, white pepper and nutmeg, mixing well.
- Spoon mixture into prepared casserole; dot with margarine.
- Bake 30 minutes, until lightly browned.
- EACH SERVING PROVIDES: 2 Vegetables, 1/2 Bread, 15 Optional Calories.
- 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.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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