"Yum for the Tum" Potatoes


1/3 c. cornstarch
3 c. Better Than Milk soy milk (or use soymilk of your choice)
8 oz. Tofutti Better Than Cream Cheese (herb & chive flavor)
8 large potatoes, boiled until tender (do not overcook)


Mix cornstarch and 1/2 cup Better Than Milk until smooth. Set aside. Pour soy milk into a saucepan over medium heat until very hot, but do not bring to a boil. Pour cornstarch mixture into heated soy milk and stir rapidly with a wire whisk until smooth. Add Tofutti Better Than Cream Cheese. Stir until well mixed and thickened to a gravy consistency. For a thinner sauce add additional soy milk. Slice cooled potatoes and add to sauce. Stir gently until mixed well. Pour into a baking dish and bake at 350 deg. F. for 30-40 minutes, or until bubbly.

Nutritional Information:

Yields 12 1/2-cup servings. Calories: 166; fat: 6.6 grams; saturated fat: 1.5 grams; sodium: 103 milligrams; carbohydrates: 23 grams; dietary fiber: 2.4 grams; protein: 4.8 grams.

The Micheff sisters-Linda Johnson, Cinda Sanner, and Brenda Walsh-appear regularly on the Christian television network 3ABN. Their latest cookbook, Cooking with the Micheff Sisters (Pacific Press) is a bestseller among health-conscious cooks worldwide.

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