Recipe: Parmesan Puffed Potatoes

4 medium baking potatoes, peeled and cubed
1/2 cup plus 1/4 cup grated Parmesan cheese
1/4 cup skim milk
1/4 teaspoon ground nutmeg
1/2 cup egg substitute
Salt and pepper to taste

Cover potatoes with water and heat to boiling. Boil for 30 minutes or until tender. Drain and mash potatoes. Add 1/2-cup Parmesan cheese, nutmeg and salt and pepper to taste and beat with an electric mixer until smooth.

Stir in egg substitute and mix well. Preheat oven to 350 degrees. Generously spray a nonstick baking sheet with cooking spray. Use a pastry bag or spoon to form 6 mounds on baking sheet and sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 25-30 minutes or until lightly browned.

Makes 6 Servings

Serving Size: 1 potato puff

From the 24 Hour Fitness Recipe section

Per serving:

Calories: 122
Total fat: 3 grams (23% of calories)
Saturated fat: 2 grams
Cholesterol: 8 mg
Sodium: 225 mg
Carbohydrate: 16 grams (52% of calories)
Protein: 8 grams (25% of calories)
Dietary fiber: 1 gram

Points per serving: 3*
*The points finder listed this on the line between 2 and 3, so I’d go with 3…