Low Calorie Perogie Recipe
Written by Diet Bites
A low calorie recipe for Potato Perogies
This is a delicious, very easy, very simple recipe for Perogies that is low in calories and low in fat grams. It can fit nicely into a smart weight loss plan.
Low Calorie Recipe for Potato Perogies
The following recipe for low calorie Potato Perogies contains 125 calories per serving and serves 12 generously.
Let's began by preparing 2 servings of your favorite instant mashed potatoes. Ours contained 150 calories per serving for a total of 300 calories.
Saute 1/2 cup of chopped mushrooms - any variety, 1/4 cup of chopped onions - any variety and 1/2 cup of finely chopped raw baby spinach in a non-stick pan, using cooking spray if necessary.
Add to the cooked mashed potatoes.
Next, grab the wonton or egg roll wrappers of your choice, generally found in the produce section of your local market. You will need six wrappers to prepare 1 dozen potato perogies.
The wrappers we used were a 7" to 8" square and contained a skinny 60 calories each for a total of 360 calories.
Place 4 spoons of the prepared potatoes on each wrapper, so that each little pile of potatoes sits close to a corner - about an inch or so away.
Next, top with an additional wrapper. Now we can see that we have four potato perogies in the making. Use a pizza cutter to cut into four pieces.
Wet the edges of the wrappers with just a tab of water on the fingers to seal the wrapper dough.
Finally, go around the edges and crimp the dough with your fingers.
The edges can be any shape you wish; I gave mine ruffles.
Bring a pot of water to a boil, then slip the potato perogies into the water very carefully. The perogies need only a couple of minutes to cook, so watch carefully. Also hold the perogie in the water with a slotted spoon as it adjusts to the hot water to avoid sticking on the bottom of the pot before releasing it to cook.
Remove and top with the following sauce:
Using 60 calories per serving whipped margarine, measure out 1/4 cup and melt in a non-stick sauce pan or skillet.
Next, add enough flour so that it mixes smoothly with the flour - but take care not to add more flour than the margarine can absorb.
Very quickly, add 2 cups of skim milk. Bring to a boil; white sauce should thicken quickly. If it's too thick, add a bit of water or more skim milk. If it's too thin, add a bit of flour mixed with water to the pan. Add just a TINY pinch of nutmeg; stir thoroughly into the white sauce.
Top the potato perogies with the white sauce, or if you prefer add all of them to the sauce before serving.