LOW FAT Potato Soup

Ingredients:
2 large russet potatoes, finely chopped (peeled if desired)
3 cups nonfat milk
1 cup vegetable broth
1 medium onion, finely chopped
1/2 tsp. celery salt
1 tsp. Nature's Seasonings
1/2 cup nonfat sour cream
2 tbsp. chopped parsley
1/4 cup chopped green onion

In a pot, combine potatoes, milk, broth, onion, celery salt, and Nature's Seasonings. Bring to a boil. Lower heat and simmer until potatoes are tender. Remove from heat. Take half of the potatoes and broth and puree in a blender until smooth. Return to pan and stir in sour cream. Serve sprinkled with parsley and green onions.

From "C'mon America, Let's Eat!" by Susan Powter.

Fudgy Cocoa Banana Brownies

1/2 cup ( 1 stick butter or margarine)
1/3 cup cocoa
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
2 ripe bananas-mashed
1/2 cup chopped nuts(optional)
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 350 degrees. Grease an 8X8 in. pan In a medium sauce pan, melt butter or margarine. Remove butter or margarine from heat. Add cocoa and stir until well blended. Add sugar and mix well. Add eggs, one at a time and beat well. stir in vanilla, flour, salt, nutmeg, cinnamon and bananas. Do not over beat. Fold in nuts and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.