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Recipe Name: Light Potato Dippers Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 25

1 Cup(s) Shredded Jarlsberg Lite
1 Cup(s) Instant mashed potato flakes
1/2 Teaspoon(s) Ground black pepper
1/2 Teaspoon(s) Garlic powder
1 Cup(s) Vegetable broth
Preheat oven to 375 F. Mix cheese, potato flakes and seasoning well.
Addbroth and mix. For a lacy, crispy "break off" dipper, sprinkle
evenly ona parchment or foil lined 10x10" baking sheet. Bake in a
preheated 375F. oven for 25 minutes or until brown around the edges.
Break intofree-form pieces. For a solid square, flexible cracker-type
dipper,spread on a parchment or foil lined 10-10" baking pan. Pat down
to makean even layer. Bake in preheated 375 F. oven for 35 minutes or
untilbegining to brown. Invert on wire rack, peel off parchment or foil
andreplace in oven to bake another 10 minutes. Cut into 2" squares.
Makes25 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.comRecipe by: Lansing
State JournalPosted to Digest eat-lf.v097.n041 by Roberta
Banghart<> on Feb 12, 1997.

Nutrition (calculated from recipe ingredients)
Calories: 36
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 6.1mg
Sodium: 169.1mg
Potassium: 25.3mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 2.9g

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