| Issue date: Oct. 9-11, 1998
Cheesy potatoes, less fat Here's a healthier take on traditional scalloped potatoes. Fat-free cottage cheese and naturally lower-fat
goat cheese can shave fat grams off a classic butter-and-cheese recipe.
Cheesy Potatoes With Basil
1 cup fat-free cottage cheese
4 ounces goat cheese (chevre)
1 cup firmly packed basil leaves
4 large potatoes, peeled and thinly
sliced
1/2 cup fat-free milk
2 Tbs. flour
Freshly ground black pepper
1/2 tsp. salt or to taste
1/3 cup freshly grated Parmesan cheeseIn a blender, combine cottage and goat cheeses. Stir in basil. Combine milk and flour
until smooth. Spray a 9-by-9-inch baking pan with olive or canola oil. In pan, place
a layer of potatoes; cover with cheese-basil mixture, salt, pepper. Repeat. Add
a
final layer of potatoes; top with Parmesan cheese and pepper. Cover with milk. Bake
in a 400-degree oven for 50 minutes or until potatoes are tender and golden brown.
Serves 6. Per serving: 237 calories, 15.3g
protein, 7.8g fat (5g saturated), 27.5g carbohydrates, 3.5g fiber, 557mg sodium.
NEWS FLASH: Taking 300 milligrams of vitamin E twice a day may help treat
chronic hepatitis B, possibly by stimulating immune functioning, report researchers
at Italy's University of Bologna.
Next week: Weight loss and gain.
SCIENTIFIC SOURCES FOR THIS COLUMN (10/11/98)
Vitamin E and chronic hepatitis B
Andreone, Pietro, et al. Annals of Internal Medicine, Jan. 15, 1998; 128(2): 156-157
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