Nutty Cheese Ball
1cup (250 mL) shredded sharp Cheddar cheese
1cup (250 mL) shredded Swiss cheese
1package (8 oz
[240 g]) light cream cheese
2tbs (25 mL) chopped fresh chives
2tsp (10 mL) Worcestershire sauce
1⁄4 tsp (1 mL) paprika
1⁄2 tsp (2 mL) garlic powder
1⁄4 cup (50 mL) finely chopped pecans
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 tbs [25 mL] per serving).
Per serving: About 65 cal, 4 g protein, 1 g carb, 5 g fat, 13 mg chol, 109 mg sodium.
Spinach and Cheese Crostini
1baguette loaf, cut into 1⁄2" (1.25 cm) slices
2tsp (10 mL) butter or margarine
1⁄2 cup (125 mL) finely chopped onion
1clove garlic, minced
1package (9 oz
[270 g]) frozen chopped spinach, thawed and squeezed dry
1package (8 oz
[240 g]) light cream cheese
1⁄4 cup (50 mL) roasted red peppers
1⁄2 cup (125 mL) shredded Cheddar cheese
Place baguette slices on baking sheet. Bake at 375°F (190°C) for 4 to 6 minutes, or until toasted.
Set aside.
Melt butter in 10" (25 cm) 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 tsp (5 mL) Cheddar cheese. Bake at 375°F (190°C) 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 protein, 16 g carb, 6 g fat, 12 mg chol, 324 mg sodium.
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