Title: Scalloped Potatoes (Low Fat)
Categories: Vegetable Side dish
Yield: 10 Servings

5	lg	POTATOES, peeled & cut
1/2	ts	Salt
1	cn	10 3/4oz. cr. of Mush. soup
2	pk	Light cream cheese, softened
2	ts	Butter-flavored granules
1	c	Shredded reduced-fat
		Jarlsburg cheese, divided
1/4	c	Sliced green onions
1/4	c	Skim milk
1/4	ts	Garlic salt
1/4	ts	Pepper
		Chop. green onions for garn.

Heat oven to 350 F. Lightly coat shallow 2 qt. baking dish with nonstick cooking spray. Place potatoes in medium saucepan and cover eith cold water. Add salt and bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are tender but not falling apart. Drain potatoes and rinse with cold water, set aside. In large bowl blend soup, cream cheese, and butter granules. Stir in 1/2 cup of the Jarlsburg cheese, green onion, milk, garlic salt, and pepper until well blended; gently stir in cooked potatoes. Spoon mixture into baking dish. Bake 30 to 35 minutes until hot and bubbly, Sprinkle with remaining cheese and bake 5 minutes longer or until cheese melts. Sprinkle with chopped onion if desired.

Nutrition Info.: 192 cal.; 12 g. pro.; 5 g. fat; 25 g. carb.; 744 mg. sodium; 12 mg. chol. From Sweet Thing @5211 March 1994

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