2 med. egg whites
1/4 tsp. cumin
1/2 lb. tofu
12 corn tortillas
2 oz. grated low-calorie Cheddar cheese
1/2 c. light sour cream
1/2 tsp. garlic powder
1 1/2 c. chopped onion
1 1/2 c. chicken broth
1/2 tsp. onion powder

Mix egg whites, sour cream, and spices until smooth. Fold tofu into chopped onion. Soften tortillas in chicken broth, reserving remaining broth for sauce ingredients. Fill with tofu-onion mixture and roll. Place in oblong baking pan. Cover with sauce and sprinkle grated cheese on top. Bake at 350 degrees for 35-45 minutes.

SAUCE:

1 1/2 c. chicken broth
2 c. chopped green peppers
2 pkgs. dry Butter Buds
1/2 tsp. onion powder
1 c. light sour cream
3 tbsp. cornstarch
1/2 tsp. garlic powder

Mix all ingredients well. Heat, stirring with wire whisk until sauce thickens and clears. Yield: 12 servings - 1 serving = 191 calories or 1/2 lean meat, 2 bread, 1 fat.