Trempette mexicaine en couches

1paquet (250 g [8 oz]) de fromage à la crème allégé

125ml (1⁄2 tasse) de fro- mage Monterey Jack au piment fort râpé

50ml (1⁄4 tasse) de trem- pette aux haricots ou aux haricots noirs

125ml (1⁄2 tasse) de salsa épaisse avec des morceaux

125ml (1⁄2 tasse) d’oignons verts hachés

50ml (1⁄4 tasse) d’olives mûres dénoyautées coupées en rondelles

Placez le fromage à la crème dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur. Réglez à la vitesse 2 et mélangez pendant environ 30 secondes. Arrêtez le batteur et raclez le bol. Ajoutez du fromage Monterey Jack. Réglez à la vitesse 2 et mélangez pendant environ 30 secondes.

Étalez le mélange de fromage sur un plat de 25 cm (10 pouces) jusqu’à 2,5 ou 5 cm (1 ou 2 pouces ) du bord. Étalez la trempette aux haricots sur le fromage. Étalez la salsa sur la trempette aux haricots. Puis recouvrez d’oignons et d’olives. Réfrigérez jusqu’au moment de servir. Servez avec des chips tortilla, si vous voulez.

Donne : 12 portions (50 ml [1⁄4 tasse] par portion).

Par portion : Environ 70 cal, 4 g protéine, 3 g glucide, 5 g matières grasses, 12 mg cholestérol,

265 mg sodium.

Boule de fromage aux noix

250ml (1 tasse) de fro- mage Cheddar piquant râpé

250ml (1 tasse) de suisse râpé

1paquet (250 g [8 oz]) de fromage à la crème allégé

30ml (2 c. à soupe) de ciboulette fraîche hachée

10ml (2 c. à thé) de sauce Worcestershire

1ml (1⁄4 c. à thé) de paprika

2ml (1⁄2 c. à thé) d’ail en poudre

50ml (1⁄4 tasse) de noix de pacane finement hachées

Mettez tous les ingrédients, sauf les noix de pacane, dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur Réglez à la vitesse 4 et battez 1 minute environ ou jusqu’à ce qu’un mélange homogène soit obtenu.

Sur du papier paraffiné, formez une boule avec le mélange. Roulez la boule sur les noix de pacane hachées Enveloppez dans du papier paraffiné Réfrigérez jusqu’au moment de servir. Servez avec un assortiment de biscuits salés ou de crudités.

Donne : 24 portions (30 ml [2 c. à soupe] par portion).

Par portion : Environ 65 cal, 4 g protéine, 1 g glucide, 5 g matières grasses, 13 mg cholestérol,

109 mg sodium.

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KitchenAid 4KSMC50S manual Trempette mexicaine en couches, Boule de fromage aux noix
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4KSMC50S specifications

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