This twist on a classic latke is baked in a muffin tin, avoiding lots of oil for frying. One caveat: There's no standard size for the tins sold in kitchen stores. You'll need a pan with muffin cups that hold about 1/2 cup water. Serve with Pear Cranberry Sauce.

Makes 6 servings, 2 latkes each

ACTIVE TIME: 35 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

2 pounds Yukon Gold potatoes
1 medium onion
4 cloves garlic, minced
3/4 cup packed fresh basil leaves, finely chopped
1/3 cup pasteurized egg substitute, such as Egg Beaters
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper

1. Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray.
2. Peel potatoes, then grate them through the large holes of a box grater into a large bowl. Squeeze in small batches between your hands over the sink to remove excess moisture. Then grate onion into the bowl through the same holes in the box grater.
3. Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper. Place a generous 1/2 cup of the potato mixture into each muffin cup, packing the mixture firmly.
4. Bake the latkes until lightly browned and firm, 45 to 50 minutes. Cool in the pan on a wire rack for 10 minutes before unmolding.

NUTRITION INFORMATION: Per serving: 215 calories; 7 g fat (2 g sat, 4 g mono); 6 mg cholesterol; 30 g carbohydrate; 8 g protein; 3 g fiber; 519 mg sodium; 927 mg potassium.

Nutrition bonus: Potassium (26% daily value).

2 Carbohydrate Servings

Exchanges: 2 starch, 1/2 lean meat

This is really easy and very tasty.

Anonymous, Cedarburg, WI

We used a standard muffin tin, smaller than recommended, with excellent results.

Anonymous, Dover, NH

Good but, who's idea was it to put this "combo" for a Chanukah menu with turkey meatloaf? Even if you aren't kosher, a latke with cheese with meat for a holiday just doesn't fly!

June, NY