Email to Phyllis_ aka_ Filus      

Florentine Potato Pancakes

Source of Recipe

The Diabetes Snack, Munch, Nibble, Nosh Book - by Ruth Glick

FLORENTINE POTATO PANCAKES

Exchanges
WW Points
Yield: 4 servings

- 2 medium red-skinned potatoes, scrubbed
- 1/4 cup fat-free milk
- 1/4 cup loose-leaf, dry-pack frozen spinach
- 1/2 teaspoon instant minced onion
- Dash garlic powder
- 1/4 teaspoon salt, or to taste (optional)
- 1/8 teaspoon black pepper, or to taste
- 1 teaspoon olive oil
- 1/2 tablespoon grated Parmesan cheese

Pierce the potatoes with a fork and microwave 7 to 8 minutes on high power, turning once, until cooked through.

Cut the potatoes into large chunks, and transfer them to a medium bowl. Mash with a potato masher or fork. Stir in the milk, spinach, onion, garlic, salt (if desired), and pepper. Stir to mix well. Shape mixture into 4 pancakes.

Coat a large nonstick skillet with the oil. Cook the pancakes over medium-high heat, until browned on one side, about 2 to 3 minutes. Turn with a spatula, and brown the other side.

Transfer the pancakes to plates, and sprinkle with the Parmesan cheese, dividing it evenly. Serve hot. The pancakes will keep for 2 to 3 days in the refrigerator.

1 pancake (calculated w/o optional salt) equals: Calories: 85, Fat: 1 g, Cholesterol: 1 mg, Sodium: 40 mg, Carbohydrate: 15 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 3 g ++++ Exchanges: 1 Starch ++++ WWP: 1