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1
⁄2 cup whole wheat
flour
1
⁄2 cup packed brown
sugar
1
⁄4 cup rolled oats
1
⁄2 teaspoon cinnamon
1
⁄4 teaspoon salt
Dash nutmeg
1
⁄4 cup light pasteurized
process cream
cheese product (from
an 8-oz. tub)
Place all ingredients in blender jar in order listed.
Cover and blend at STIR, pulsing 3 or 4 times,
about 5 seconds each time, until thoroughly mixed;
stir mixture down between pulses, if necessary.
Spread in thin layer on ungreased baking sheet.
Bake at 375°F until browned, about 10 minutes,
stirring once. Cool completely.
With spatula, loosen mixture from baking sheet and
crumble to desired size. Serve over yogurt, frozen
yogurt, fruit, or pudding. Place any unused crunch
in tightly covered container and store in
refrigerator.
Yield: 2 cups; 16 (2 tablespoons) servings.
Per serving: About 51 cal, 1 g pro, 11 g car,
1 g fat, 1 mg chol, 57 mg sod.
Cinnamon-Oat Crunch
2 flour tortillas (5 or 6
inches in diameter)
No-stick cooking
spray
1
⁄2 cup shredded nonfat
Cheddar cheese
1 teaspoon chili
powder
1
⁄4 teaspoon cumin
2 tablespoons
shredded 50%-less-
fat Monterey Jack
cheese
Heat large non-stick skillet over medium-high heat.
Spray both sides of tortillas with no-stick cooking
spray to coat lightly. Place tortillas in skillet. Cook
until light golden, turning once, about 5 to
7 minutes. Cool completely. Break each tortilla into
8 pieces.
Place tortilla pieces,
1
⁄4 cup Cheddar cheese, chili
powder, and cumin in blender jar. Cover and blend
at CHOP, pulsing 4 to 6 times, about 5 seconds
each time, until tortilla pieces are crushed. Add
remaining
1
⁄4 cup Cheddar cheese and Monterey
Jack cheese. Cover and blend at CHOP until mixed,
about 5 to 10 seconds.
Use to top favorite ground beef, pasta, or rice
casserole cooked in 13x9-inch baking dish.
Yield: 12 servings (about 1 cup)
Per serving: About 23 cal, 2 g pro, 3 g car, 0 g fat,
1 mg chol, 78 mg sod.
Mexican Casserole Topping