INGREDIENTS:6 cups Idaho potato flakes 4 cups water 1-½ cups half and half, heated ½ cup Pammesan cheese, grated 2 cups low fat yogurt, plain ¼ cup fresh parsley, minced 1/8 tsp. hot pepper sauce 1 clove garlic, large, minced salt to taste 6 eggs, separatedDIRECTIONS:1. Combine water, half and half, hot pepper sauce, garlic and salt. Bring to a boil. 2. Mix in Idaho potato flakes. Add egg yolks, yogurt, Parmesan cheese and parsley. 3. Beat egg whites to stiff peaks and fold into potato ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.