Colcannon (Ww)

• 12 ounces potatoes, peeled cooked
• 1/2 cup plain nonfat yogurt
• 4 cups cabbage, chopped steamed until tender
• 2 cups chopped leeks, steamed until tender (white portion only)
• 3 tablespoons fresh chives, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 pinch ground nutmeg
• 2 teaspoons reduced-calorie margarine

1. Preheat oven to 350u0b0F
2. Spray a 1 1/2-quart casserole with nonstick cooking spray.
3. In large bowl, combine potatoes and yogurt.
4. With mixer at low speed, beat until potatoes are chunky-smooth; stir in cabbage, leeks, chives, salt, white pepper and nutmeg, mixing well.
5. Spoon mixture into prepared casserole; dot with margarine.
6. Bake 30 minutes, until lightly browned.
7. EACH SERVING PROVIDES: 2 Vegetables, 1/2 Bread, 15 Optional Calories.
8. PER SERVING: 95 Calories, 3 g Protein, 1 g Fat, 19 g Carbohydrate, 320 mg Sodium, 1 mg Cholesterol, 2 g Dietary Fiber; 2 points.

potatoes, nonfat yogurt, cabbage, leeks, fresh chives, salt, white pepper, ground nutmeg, margarine

Taken from www.food.com/recipe/colcannon-ww-422459 (may not work)