Low Fat Recipe
An extremely healthful vegetable mixture spread over a crescent roll crust and sprinkled with Cheddar cheese and more vegetables. Chill and cut into bites.
2 packages (8 ounce) refrigerated crescent rolls, low fat
2 egg whites, beaten slightly
2 packages (8 ounces each) cream cheese, reduced-fat or non-fat
1 cup low-fat mayonnaise or salad dressing
1 envelope ranch-style salad dressing mix
3/4 cup (3 ounces) Cheddar cheese, shredded
1 cup broccoli, finely chopped
1 cup cauliflower, finely chopped
1/2 cup mushrooms, finely chopped
1 cup green and/or red bell pepper
1/2 cup tomato, finely chopped
Unroll crescent rolls. Place in bottom of an ungreased pan, 15-by-10-by-1-inch, pinching edges together to seal. Brush dough with beaten egg whites or egg substitute. Bake at 375-degrees for 11 to 13 minutes and cool. Combine cream cheese, mayonnaise and salad dressing. Beat until well blended. Spread mixture over crust. Sprinkle with cheddar cheese and vegetables. Chill two hours. Cut into 1 to 1-1/2-inch bites.
Recipe makes 8 dozen
Calories: 93; Fat: 3g; Cholesterol: 8mg; Sodium: 405mg; Carbohydrate: 12g
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