8 med. white turnips, peeled & sliced
2 tbsp. onion, chopped
1/2 c. skim milk
Vegetable salt to taste
2 egg whites, beaten stiff

Cook turnips and onion in steamer until just tender. Drain, mash or whip thoroughly in blender or food processor. Heat milk, add turnips and cook until milk is absorbed. Cool. Season and fold into the stiffly beaten egg whites. Pour into lightly buttered casserole and bake at 350 degrees until puffy and lightly browned. Recommended portion: 1/2 cup (48 calories).