Low-Cholesterol Recipes: Potato Bread II

1 1/3 cups warm water (110 degrees F/45 degrees C)3 1/4 cups bread flour1/2 cup dry potato flakes2 tablespoons dry milk powder2 tablespoons white sugar1 1/4 teaspoons salt2 tablespoons vegetable oil1 3/4 teaspoons active dry yeastPlace ingredients in the bread machine in the order suggested by the manufacturer. Set machine to Light Crust. Amount Per Serving  Calories: 176 | Total Fat: 3g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 176

Total Fat: 3gCholesterol: < 1mgSodium: 253mgTotal Carbs: 31.5g    Dietary Fiber: 1.1gProtein: 5.3g

Sweet Potato Graham Muffins

Made with whole wheat flour, nonfat yogurt and hearty sweet potatoes, these muffins are a gently sweet, welcome snack during a season full of indulgences. If you like, add a teaspoon of ground cinnamon or cardamom to the batter.

1 1/2 cups whole wheat pastry flour
1 cup coarse graham cracker crumbs, divided
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (3/4-pound) sweet potato, peeled and grated
3 tablespoons butter, at room temperature
1 (6-ounce) container plain nonfat yogurt
2 eggs
1/4 cup finely chopped pecans or walnuts

Preheat oven to 375°F. Line a 12-muffin tin with cupcake papers; set aside.

In a large bowl, whisk together flour, 3/4 cup crumbs, sugar, baking powder, baking soda and salt. Add sweet potatoes and toss until well coated; set aside.

In a second large bowl, vigorously whisk together butter and yogurt for 30 seconds. Add eggs one at a time, whisking well after each addition. Add flour and sweet potato mixture and fold together until just combined. Spoon batter evenly into muffin tins, sprinkle tops with pecans and remaining 1/4 cup crumbs and bake until golden brown and cooked through, about 25 minutes.

Per serving (1 muffin/80g-wt.): 190 calories (60 from fat), 6g total fat, 2.5g saturated fat, 45mg cholesterol, 310mg sodium, 29g total carbohydrate (3g dietary fiber, 11g sugar), 4g protein

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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Quiche and Savory Pies: Broccoli Quiche with Mashed Potato Crust | Submitted By: stackhawkley

2 large potatoes, peeled2 cups chopped fresh broccoli1/4 cup milk1/4 teaspoon salt1 tablespoon olive oil1/2 onion, chopped1 cup shredded Cheddar cheese3 eggs1 cup milk1/2 teaspoon salt1/2 teaspoon ground black pepper1/4 teaspoon ground nutmegPreheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside. Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned. Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese. Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving. Amount Per Serving  Calories: 320 | Total Fat: 14.7g | Cholesterol: 156mg

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