Eight 4-ounce sweet potatoes
6 tablespoons plain nonfat yogurt
2 tablespoons reduced-calorie pancake syrup (60 calories per fluid ounce)
2 tablespoons orange juice
1 tablespoon Dijon mustard
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Preheat oven to 375 F. Bake potatoes 50-60 minutes, or until easily pierced with a fork. Remove from oven and cool slightly. Slice potatoes in half lengthwise. Scoop out pulp, leaving a 1/2"-thick shell. Place shells in 13 x 9" baking pan and transfer pulp to a food processor or blender. Add remaining ingredients to food processor; process until smooth. Spoon mixture evenly into shells. Return to oven and bake 5-10 minutes longer, until heated. Makes 8 servings.

Points: 3
Selections: 1 Bread, 15 Optional Calories
Per serving: 136 Calories, 2 g Protein, 0 g Fat, 31 g Carbohydrate, 88 mg Sodium, 0 mg Cholesterol

From Daiana