Veggies & Wine

posted by Deb on Wednesday, December 23, 2009

I love the fact that potatoes are an allowed food on the McDougall program. The problem is finding a topping to replace my beloved sour cream. This is a nice alternative. Nutritional yeast does take a bit of getting used to but I really like it. I make this for a quick lunch that is satisfying, healthy, low cal and low fat.

I couldn’t calculate the calories due to not being sure exactly how many servings are in the recipe but it’s low — in the ~60 calorie range if you use a few spoonfuls (not including the potato) and trace fat.

Cheezy Baked Potato

Ingredients:

• 1 large potato
• 1/3 cup nutritional yeast
• 1 cup water
• 2 Tbsp corn starch
• 1 Tablespoon flour
• 1 tsp lemon juice
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp chili powder
• 3/4 cup soy milk
• salt and pepper to taste

Directions:

1. Microwave potato until tender (my microwave is about 4 minutes)
2. Place all ingredients except potato and soy milk in blender. Blend until thoroughly mixed
3. Pour mixture into a small sauce pan over medium heat. Stir until it starts to thicken, then let it bubble for 30 seconds. Whisk vigorously.
4. Whisk in the soy milk to the finished ‘cheese’ and heat thoroughly
5. Pour on baked potato and you have a low fat/ low calorie meal.

Technorati : , low fat recipe, vegan cheese baked potato recipe