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Name: Light Potato Dippers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 25
Cuisine: American
Ingredients: 1 c Instant mashed potato flakes; 1/2 ts Black Pepper ground; 1 c Shredded Jarlsberg Lite; 1/2 ts Garlic powder; 1 c Vegetable broth

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INGREDIENTS

1 c Instant mashed potato flakes
1/2 ts Black Pepper ; ground
1 c Shredded Jarlsberg Lite
1/2 ts Garlic powder
1 c Vegetable broth

INSTRUCTIONS

Preheat oven to 375 F. Mix cheese, potato flakes and seasoning well. Add broth and mix. For a lacy, crispy "break off" dipper, sprinkle evenly on a parchment or foil lined 10x10" baking sheet. Bake in a preheated 375 F. oven for 25 minutes or until brown around the edges. Break into free-form pieces. For a solid square, flexible cracker-type dipper, spread on a parchment or foil lined 10-10" baking pan. Pat down to make an even layer. Bake in preheated 375 F. oven for 35 minutes or until begining to brown. Invert on wire rack, peel off parchment or foil and replace in oven to bake another 10 minutes. Cut into 2" squares. Makes 25 squares. Serve with tomato sauce or salsa. Per serving: 20 calories, 2 mg. cholesterol, .68 g. fat, 58 mg. sodium, 1 g. protein, 2 g. carbohydrate. MC formatting by bobbi744@sojourn.com Recipe by: Lansing State Journal Posted to Digest eat-lf.v097.n041 by Roberta Banghart on Feb 12, 1997.

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Light Potato Dippers

1 c Instant mashed potato flakes
1/2 ts Black Pepper ground
1 c Shredded Jarlsberg Lite
1/2 ts Garlic powder
1 c Vegetable broth

Preheat oven to 375 F. Mix cheese, potato flakes and seasoning well. Add  broth and mix. For a lacy, crispy "break off" dipper, sprinkle evenly on a  parchment or foil lined 10x10" baking sheet. Bake in a preheated 375 F.  oven for 25 minutes or until brown around the edges. Break into free-form  pieces. For a solid square, flexible cracker-type dipper, spread on a  parchment or foil lined 10-10" baking pan. Pat down to make an even layer.  Bake in preheated 375 F. oven for 35 minutes or until begining to brown.  Invert on wire rack, peel off parchment or foil and replace in oven to bake  another 10 minutes. Cut into 2" squares. Makes 25 squares. Serve with  tomato sauce or salsa. Per serving: 20 calories, 2 mg. cholesterol, .68 g.  fat, 58 mg. sodium, 1 g. protein, 2 g. carbohydrate. MC formatting by  bobbi744@sojourn.com    Recipe by: Lansing State Journal    Posted to Digest eat-lf.v097.n041 by Roberta Banghart  <bobbi744@sojourn.com> on Feb 12, 1997.

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Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 25 Servings

Calories: 14
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 434.9mg		15 %
Potassium 27.5mg		1 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.2g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 14

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