1 cup shredded sharp
Cheddar cheese
1 cup shredded Swiss
cheese
1 package (8 oz.) light
cream cheese
2 tablespoons chopped
fresh chives
2 teaspoons
Worcestershire sauce
1
⁄
4
teaspoon paprika
1
⁄
2
teaspoon garlic powder
1
⁄
4
cup finely chopped
pecans
a~b
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NUTTY CHEESE BALL
20
Place all ingredients, except pecans, in mixer bowl.
Attach bowl and flat beater to mixer. Turn to
Speed 4 and beat about 1 minute, or until well
blended.
On waxed paper, shape mixture into a ball. Roll
ball in chopped pecans. Wrap in waxed paper.
Refrigerate until serving time. Serve with assorted
crackers or raw vegetables.
Yield: 24 servings (2 tablespoons per serving).
Per serving: About 65 cal, 4 g pro, 1 g carb, 5 g fat,
13 mg chol, 109 mg sod.
1 baguette loaf, cut into
1
⁄
2
-inch slices
2 teaspoons butter or
margarine
1
⁄
2
cup finely chopped
onion
1 clove garlic, minced
1 package (9 oz.) frozen
chopped spinach,
thawed and squeezed
dry
1 package (8 oz.) light
cream cheese
1
⁄
4
cup roasted red peppers
1
⁄
2
cup shredded
Cheddar cheese
Place baguette slices on baking sheet. Bake at
375°F for 4 to 6 minutes, or until toasted. Set
aside.
Melt butter in 10-inch skillet over medium heat.
Add onion and garlic. Cook and stir 2 to 3 minutes,
or until softened. Add spinach. Cook and stir 30 to
60 seconds, or until warm. Cool slightly.
Place cream cheese in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2, mix about
30 seconds. Add spinach mixture. Continuing on
Speed 2, mix about 30 seconds. Add red peppers.
Continuing on Speed 2, mix about 30 seconds.
Spread spinach mixture on toasted baguette slices.
Top each slice with about 1 teaspoon Cheddar
cheese. Bake at 375°F for 5 to 8 minutes, or until
thoroughly heated and cheese is melted. Serve
warm.
Yield: 12 servings (2 crostini per serving).
Per serving: About 141 cal, 6 g pro, 16 g carb,
6 g fat, 12 mg chol, 324 mg sod.
SPINACH AND CHEESE CROSTINI
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