1 teaspoon low-fat margarine
1/4 cup unsweetened pineapple juice
2 tablespoons low-sodium chicken broth
1 tablespoon chopped pineapple
Pinch of cinnamon
Pinch of grated nutmeg
Pinch of allspice
Nonstick cooking spray
Preheat oven to 375 degrees F. Boil the potatoes in a pan until tender, about 30 minutes.Remove skins. In a large bowl, mash the pulp. Add the margarine, fruit juice and brothand whip until fluffy. Add the chopped pineapple and spices. Coat a 1-quart baking dishwith nonstick cooking spray. Transfer the potato mixture to the dish. Bake 30 minutesor until lightly browned. Makes 8 servings.Nutrition information per 2/3 cup serving: 116 calories; 0.7g fat (0.2g saturated fat;5% of calories from fat); 0.1mg cholesterol; 23mg sodium; 26.1g carbohydrate;2.7g fiber; 1.8g protein Exchange value: 1 1/2 starch
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