Mini-Cheese Balls - Weight Watchers
For a colorful and tasty presentation, roll these cheese balls in paprika or black pepper. Or roll them in 1/2 cup chopped almonds. Each serving is 1 mini-cheese ball with 1 bagel chip. Make this recipe up to 2 days ahead. This recipe has a 1 point value per serving. I found this recipe in a Weight Watchers magazine. I have not tried this recipe, but I'm posting it for safe keeping.
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INGREDIENTS
Nutrition- 3⁄4cup shredded low-fat cheddar cheese
- 3⁄4cup low fat 2% cottage cheese
- 1tablespoon horseradish mustard
- 1⁄8teaspoon cayenne
- 8
- 1⁄4
- 9.oz dry vegetable soup mix (1 package)
- 1⁄2cup chopped fresh flat leaf parsley
- 8
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DIRECTIONS
- Puree the cheddar, cottage cheese, mustard, and cayenne in a food processor. Add the cream cheese, tomatoes, and soup mix; process until blended. Transfer the cheese mixture to a medium bowl. Cover and refrigerate overnight.
- Sprinkle half the parsley on a sheet of plastic wrap. Drop the cheese mixture by 1/4 cupfuls on the parsley making a total of 8 mounds. Sprinkle with the remaining parsley. Gently roll each mound into a ball, pressing the parsley so that it adheres. If making ahead, cover and refrigerate overnight. Serve with the bagel chips.
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