POTATO PANCAKES WITH WARM APPLE SAUCE

4 Russet-type baking potatoes
¼ Cup grated onions
2 Tablespoons fresh chopped parsley
¾ Cup egg whites (from approximately 6 large eggs) or liquid egg substitute
1 Pinch ground nutmeg
1 Dash salt and pepper each, or to taste
1 Cup applesauce, no sugar added
1 Teaspoon minced fresh thyme (or ¼ teaspoon dried thyme), or ground cinnamon to taste

Bring a large pot of salted water to a boil over high heat. Peel potatoes, then blanch them whole in the boiling water for 2 minutes. Set aside to air-dry for 10 minutes, then grate by hand or in a food processor using the coarse grating attachment. In a bowl, combine grated potatoes, egg whites, onion , parsley, and nutmeg. Season to taste with salt and pepper.

Spray a large nonstick skillet lightly with cooking spray. Set over moderate heat. When skillet is hot, make pancakes, using 1/3 cup batter for each pancake. Cook until golden-brown and done throughout about 4 minutes per side. Transfer to a warm platter. Combine applesauce and thyme (or ground cinnamon). Heat gently in a small saucepan or in a microwave until hot. Serve with potato pancakes.

Serving size: 4 pancakes
Calories: 174
Fat: 0.2 g
Cholesterol: 0 mg
Carbohydrate: 17.6 g
Protein: 8.6 g
Sodium: 92 mg

TIP: Instead of applesauce, you can serve the applesauce with fat-free sour cream and turkey sausage, with a vegetable stew or any soup, like savory tomato soup. Or use your imagination!

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