recipes - One Dish At A Time

Ingredients

• 2 Lbs russet potatoes, peeled, cut into 1-inch pieces
• 1 Cup half and half cream
• 1/2 to 1/3 Cup butter, room temperature
• 3 cloves garlic, crushed
• 1 Tbsp white truffle oil
• Course kosher salt and freshly ground black pepper to taste
• 1 Tsp chopped black truffle (optional)*
• 2 tablespoons fat-free milk
• 2 tablespoons egg substitute
• 1/2 teaspoon butter, melted
• 1/4 teaspoon vanilla extract
• 2 tablespoons all-purpose gluten-free flour
• 2 ounces fat-free cream cheese
• 1 tablespoon plus 2 teaspoons fat-free caramel ice cream topping, divided
• 3/4 cup reduced-fat whipped topping
• 1/2 cup fresh raspberries
• 2 tablespoons white wine or unsweetened apple juice
• 1 tablespoon sliced almonds, toasted