Italian cheese balls

Yield: 2 balls

Measure Ingredient
8 ounces Cream cheese; light, softened
4 ounces Mozzarella, shredded; low-moisture part-skim
⅓ cup Green onions; finely sliced
½ teaspoon Italian seasoning
½ teaspoon Crushed red pepper flakes
2 ounces Pimientoes, sliced; drain jar
½ cup Fresh parsley; chopped

ANNE STEIRER, 214-243-8123

Great gift: wrap in colorful plastic wrap and place in festive basket. Add a package of holiday napkins and a box of low-fat crackers. Must be refrigerated.

In large bowl, combine all ingredients except pimiento and parsley; blend well. Stir in pimiento. Cover; refrigerate 30 minutes.

Shape mixture into balls; roll in parsley. Wrap in plastic wrap.

Refrigerate.

Per tb: 30 calories, 2 gm fat.

Presented by Anne Steirer at a "Healthy Holiday Gifts" seminar on Oct. 24, 1995.

Sylvia's comments: too spicy for my taste, but flavorful.

Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@... or du_steiger@..., moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 11-10-95

Similar recipes