Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Sweet potatoes 1/8 ts Cumin
3 Young carrots 3 Egg whites
1/4 c Lowfat yogurt 1/4 c Parmesan cheese
7 tb (to 8) flour 1 c Chicken stock
ds Pepper Boiling water
1/4 ts Nutmeg Chopped parsley for garnish

Bake and peel potatoes. Steam carrots. Puree in food processor. Add
yogurt and flour and combine. Add pepper, nutmeg, cumin, egg whites
and cheese and process to combine. Shape into mini egg shapes with
wet hands. Drop in boiling water. When they rise to the top, boil 3-4
minutes, until tender. Heat stock, pour over gnocchi and serve
sprinkled with parsley.

Per serving: Calories: 213 Protein: 10g Carbohydrates: 38g Fat: 2g
Sodium: 165mg Cholesterol: 1mg

Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 04-04-95

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