Mini-Cheese Balls - Weight Watchers |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
3/4 cup shredded low-fat cheddar cheese |
3/4 cup low fat 2% cottage cheese |
1 tablespoon horseradish mustard |
1/8 teaspoon cayenne |
8 ounces fat free cream cheese, cut up and softened |
1/4 cup sun-dried tomato, chopped (not packed in oil) |
9 .oz dry vegetable soup mix (1 package) |
1/2 cup chopped fresh flat leaf parsley |
8 bagel chips or 8 french bread, slices |
Directions:
1. 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.
2. 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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