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Title: Potato & Onion Pockets
Categories: Vegetable Lowcal
Yield: 4 Servings
| FORMATTED BY JOYCE BURTON | ||
| 1 | lg | Potato; sliced (1/4" slices) |
| 1 | md | Onion; sliced |
| 1/3 | c | -Water |
| 4 | tb | Lite sour cream |
| 2 | ts | Dry ranch dressing mix |
| 1 | Egg white; slightly beaten | |
| 4 | Egg roll wrappers Salt and pepper; to taste | |
Preheat oven to 375 degrees F.
Cook potatoes and onions with 1/3 cup water in the microwave for 3-4 minutes or until tender. Do not overcook. Remove, drain and cool.
In small bowl, mix together the lite sour cream, ranch dressing mix. Pour this mixture over potatoes. Add salt and pepper to taste. Dip one side of the egg roll wrapper in egg white. The dipped side will be the outside of the pocket. Place about 1/2 cup of onions and potatoes in center of wrapper. Fold corner of wrapper over to meet opposite corner to form a triangle. Seal edges with egg white. Place on baking sheet, sprayed with non-stick cooking spray. Repeat for remaining wrappers. Bake at 375 for 15 to 20 minutes or until golden brown.
Grams of fat per serving: 2. Calories per servings: 133.
Source: "Fat Free and Ultra-Low Fat Recipes from Doris' Kitchen" by Doris Cross.
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