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Pumpernickel With Herbed Potato Cream

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1 mealy (floury) potato
½ bunch mixed fresh herbs, such as chervil, chives, parsley, sorrel, borage 2 to 3 tsp (10 to 15 ml) low-fat quark or puréed cottage cheese
1 tsp (5 ml) mango chutney
½ tsp (2 ml) ground coriander seeds
Freshly ground pepper
12 pumpernickel rounds
½ bunch radishes


Serves: 2


Peel the potato and cook, covered, for 20 minutes in salted water. Drain and press through a potato ricer or mash smooth while still hot.

Remove leaves from the herbs and set a few aside. Finely chop the remainder and com­bine with potato and quark. Stir in chutney and season with salt, ground coriander and pepper.

Spread the potato cream on the pumpernickel rounds. Garnish with decoratively cut radishes and reserved herb leaves.

Per serving:- approx. 177 calories 6 g protein, 1 g fat, 36 g carbohydrates

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