by Rose-Marie Jarry

Want an indulgent snack without feeling all the guilt of a fried concoction?  We have the solution.

For those who own an Acti-fry by T-Fal, you can cook your potatoes in that, with 1 table spoon of olive oil. It takes about 30-35 minutes to cook. If you don’t have an Acti-fry, you can simply put all the sliced potatoes in a bowl and add 2 tables spoon of olive oil, salt and pepper. Mix well with your hands, to make sure the oil spreads well all over the potatoes.  Spread evenly on a slightly oiled cookie sheet. Cook at 350 degrees in the oven for 30-40 minutes. Make sure you stir the fries 3-4 times during the cooking process so they cook evenly and don’t burn on the sides.

Cut the garlic cook it in a pot with the olive oil, coconut milk, fresh and paste tomato, cane sugar and the Tamari sauce. Let it simmer for 5-7 minutes on low heat. You want to get a thick texture, but still fluid so it can be poured easily and spread throughout your fries.  Add salt and lemon pepper for taste.

When your fries are ready, make 4 portions in 4 bowls and sprinkle each bowl with ¼ cup of the light Allegro cheese. Cover with that Provencal tomato sauce. Finish with a touch of those fresh scallions on top.

Enjoy this remarkable Poutine without the guilt of eating a junky fast food meal that will leave you with heartburn.

315  Calories per serving

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