Loaded Faux-Tato Skins

Cook florets in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels. Using a blender, food processor or immersion blender, puree the hot cauliflower with the cream cheese, parmesan, garlic, chicken bouillon, and pepper until almost smooth. Let mixture cool. Add the egg to your cauii-puree and mix well. Place about 2 Tbsp. of mash into each greased muffin tin cup. Spread out the puree to about a half-inch thickness on the top and sides. Too thin and it won't come out of the tin. Bake the cauli-cups at 375 degrees for 30 minutes until firm. Take them out using a butter knife, release them gently from the muffin tin and place on a greased cookie sheet Fill with reduced-fat cheese and turkey bacon and put back in the oven for 5 minutes or until melted. Garnish with scallions.

Total: 6 V, 9 SL, 1 L