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1 cup (250 mL)
shredded sharp
Cheddar cheese
1 cup (250 mL)
shredded Swiss
cheese
1 package (8 oz
[240 g]) light cream
cheese
2 tbs (25 mL)
chopped fresh
chives
2 tsp (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
Nutty Cheese Ball
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.
1 baguette loaf,
cut into
1
⁄2"
(1.25 cm) slices
2 tsp (10 mL) butter
or margarine
1
⁄2 cup (125 mL) finely
chopped onion
1 clove garlic, minced
1 package (9 oz
[270 g]) frozen
chopped spinach,
thawed and
squeezed dry
1 package (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.
Spinach and Cheese Crostini