Vegetarian

Perogi- Potato and Cauliflower takes 90 minutes to prepare.

Perogi- Potato and Cauliflower takes 5 minutes to cook.

Perogi- Potato and Cauliflower makes 64 servings.

The ingredients for Perogi- Potato and Cauliflower are:

FILLING
1) Cook and MASH these first three ingredients together.

1 pounds potatoes. Peeled and cubed and cooked
270 grams of cauliflower florets
3 tsps crushed garlic

3/4 cup low fat cottage cheese
2 scallions, thinly sliced

DOUGH

2 cups whole wheat flour
2 cups spelt flour
1/3 cup nonfat, plain yogurt
1 cup skim milk

Here is how you make Perogi- Potato and Cauliflower:

Combine DOUGH ingredients together. Knead for a few minutes, then cover with plastic wrap and refirdgerate for 1/2 hour to aloow to rest.Meanwhile, take mashed potato, cauliflower and garlic and add the cottage cheese and scallions. Blend well.After dough has rested, cut into 64 pieces. Roll out into 3 1/4 in circles. Place a rounded tablespoon of filling into centre of each circle. Dampen the edges of the dough with a little water, fold in half and seal edges by pinching together. Or, use a perogi maker.Place on a floured cookie sheet and freeze for futeure use. Once frozen, perogi can be placed in a ziploc freezer bag.To cook, boil large pot of water. Drop perogi in small batches (12 each) and boil for 4-5 minutes.Serve with fat free sour cream or greek yogurt topped with chopped scallions or chives.Makes 64 perogiNumber of Servings: 64Recipe submitted by SparkPeople user HAWGWILD1.

The nutritional information for Perogi- Potato and Cauliflower is:

• Servings Per Recipe: 64
• Amount Per Serving
• Calories: 40.8

• Total Fat: 0.2 g
• Cholesterol: 0.4 mg
• Sodium: 16.4 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 1.1 g
• Protein: 1.9 g