peanut butter potato souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
* Cream of Chicken Soup, .2 can (10.75 oz) * natural peanut butter, .5 tbsp * Egg white, 1 serving * *Baked Potato, with skin, 1 medium (2-1/4" to 3-1/4" dia.)
I had leftover potato and cream of chicken soup that I had put in a crockpot for too long. I took a cup of that and mixed in the peanut butter.
I then blended (sort of) whipped (sort of) some egg whites in an attempt to make peaks.
I folded them together and put them in little non-stick souffle cups.
I baked at 290 for 20-min.
We'll see how they are.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user NICELYSIMPLE.
I then blended (sort of) whipped (sort of) some egg whites in an attempt to make peaks.
I folded them together and put them in little non-stick souffle cups.
I baked at 290 for 20-min.
We'll see how they are.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user NICELYSIMPLE.
Nutritional Info Amount Per Serving
- Calories: 142.1
- Total Fat: 3.9 g
- Cholesterol: 2.4 mg
- Sodium: 235.9 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 2.1 g
- Protein: 6.3 g
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