Parsley Smashed New Potatoes
2 pounds new or baby red potatoes, (1- to 2-inch diameter), large ones quartered
⅔ cup low-fat plain yogurt
2 scallions, cut in half lengthwise and finely chopped
¼ cup finely chopped fresh parsley
2 tablespoons butter, softened
¾ teaspoon salt
White or freshly ground black pepper, to taste
1 Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn’t boil dry. Add more boiling water as needed.)
2 Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.
3 Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
6 Servings – Serving size: scant 1 cup
Per serving: 160 calories 4 g fat(3 g sat); 3 g fiber; 27 g carbohydrates; 4 g protein; 37 mcg folate; 12 mg cholesterol; 4 g sugars; 0 g added sugars; 403 IU vitamin A; 18 mg vitamin C; 73 mg calcium; 1 mg iron; 340 mg sodium; 781 mg potassium
This picture and recipe is credited to www.eatingwell.com. Visit their website for other great low calorie ideas.