Combine all the dry ingredients and set aside. In large mixing bowl, combine egg whites and squash until thoroughly mixed. Add softened butter. Stir in 1/3 of the dry ingredients and 1/2 cup of buttermilk. Continue adding dry ingredients and buttermilk until it is all thoroughly mixed into the water. Add chives. Chill batter in refrigerator for 30 minutes. Heat oil in skillet. Form "cakes" out of squash batter and saute until evenly browned on both sides. Serve immediately. Makes 12 cakes. Recipe by: Low Fat * No Fat Posted to MC-Recipe Digest V1 #682 by L979@aol.com on Jul 21, 1997
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 42 (38%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 11.4mg||4 %|
|Sodium 185.7mg||6 %|
|Potassium 120.2mg||3 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.2g|
|Protein 6g||9 %|
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Calories per serving: 112
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