Mashed Potato Timbales

MASHED POTATO TIMBALES

Yield: 12 servings

Nutritional Information: One serving equals 153 calories, 6g fat, 2 grams fiber

2 1/2 pounds potatoes, peeled and cubed

1 tbsp butter or stick margarine

1 tbsp grated onion

1 carton (8oz) reduced fat ricotta cheese

1c (8oz) reduced fat sour cream

1 tsp salt

1 tsp garlic powder

1/2 tsp dried rosemary crushed

1/4 tsp pepper

2 egg whites

2 tbsp dried bread crumbs

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with buter and onion until small lumps of potato remain; swt aside. In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.

Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops. Bak, uncovered, at 415 degrees for 27-30 minutrs or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin cups; invert onto a baking sheet to remove.