HEART HEALTHY COOKING CLASS - Healthy Holidays 1998

Low-fat Garlic Mashed Potatoes

8 russet potatoes
4 cloves garlic
2 quarts chicken broth
1 cup skim milk
1/2 cup plain nonfat yogurt
1 tablespoon chives
1 1/2 teaspoons dill weed
1 teaspoon salt pepper
1/2 cup Monterey Jack cheese

Peel and quarter potatoes. Place with garlic in a 6-8 quart pan; cover with broth. Bring to a boil over high heat; reduce heat, cover and simmer until potatoes are tender when pierced, about 20 minutes.

Drain potatoes and garlic; return to pan. Mash with milk until smooth. Stir in yogurt, chives, dill, and salt; add pepper to taste. Spoon mix into a 2-3 quart shallow baking dish; sprinkle top with cheese. If making ahead, cover with plastic wrap and chill up to 1 day.

Bake in a 375° oven until warm in center and melted cheese is lightly browned, about 30 minutes (about 1hour if chilled).

Vixen's Veggie or Fruit Tree

Cover a 12 inch Styrofoam cone with plastic wrap. Tape the cone securely to a serving plate. Arrange curly lettuce leaves or endive around the tree so as to cover the cone and secure with toothpicks.

Wash and trim assorted vegetables or fruits* (broccoli, cauliflower, and cherry tomatoes give a festive look). Break into dipping size pieces.

Use round toothpicks to attach the veggies or fruits to the tree. You may break toothpicks in half if needed. Serve with your favorite fat-free dip.

*Hint: Soak cut-up fruit in pineapple or lemon juice for a minute before putting on the tree to help prevent browning.

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