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| 1 1/2 Tasse | Fresh broccoli flowerets |
| 1/2 Tasse | mushrooms sliced fresh |
| 1/4 Tasse | green onion sliced |
| 1/4 Tasse | sweet red pepper chopped |
| 1 Tasse | Diced fully-cooked turkey ham |
| 4 gross | Idaho potatoes, baked |
| 1/2 Tasse | Non-fat plain yogurt |
| 1/4 Tasse | skim milk |
| 2 | Sp cornstarch |
| 1 Teelöffel | Dijon-style mustard Dash ground nutmeg |
| 2 Esslöffel | parmesan grated |
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In a l-quart microwave-safe casserole combine broccoli, mushrooms, green onion, red pepper and 2 tablespoons water Micro-cook covered, on 100% power (high) 3 to 5 minutes or until vegetables are tender Drain well, Add turkey ham Cook, covered, on high 2 to 3 minutes or until heated through. Stir together yogurt, milk, cornstarch, mustard and nutmeg. Add to broccoli mixture. Cook, covered, on high 2 to 4 minutes or until mixture is thickened, stirring every 30 seconds. Spoon over hot baked potatoes. Sprinkle with Parmesan cheese.
carbohydrate, 3 grams fat (10%), 23 milligrams cholesterol 50 milligrams sodium
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