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Cheese Straws and Hearts - 3 or 4 Points

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Old 01-07-2000, 12:53 AM   #1
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Join Date: Aug 1999
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* Exported from MasterCook *

Cheese Straws and Hearts - 3 or 4 Points

Recipe By :Weight Watchers
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Brunches & Entertaining


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup margarine -- plus
2 tablespoons margarine
4 1/2 ounces sharp cheddar cheese -- plus grated
1 1/2 ounces grated Parmesan cheese
2 cups all-purpose flour -- unbleached, divided
1 1/4 teaspoons paprika -- (sweet)
1 teaspoon salt
1/2 teaspoon baking powder
1/4 cup evaporated skimmed milk
1 tablespoon poppy seeds -- plus
2 teaspoons poppy seeds

Cheese straws are a classic hors d'oeuvre people never tire of. These crunchy tidbits will keep one month in an airtight tin. Or, unbaked dough can be frozen, thawed, and baked as needed.

1. In large bowl, with pastry blender or fingers, blend margarine and cheeses; set aside. In medium bowl, sift together all but 2 tablespoons flour, paprika, salt, and baking powder. To margarine mixture, add flour mixture alternately with milk, blending with fingers until a soft dough forms. Divide dough into 2 equal portions and shape each into a ball. Wrap in plastic wrap and refrigerate I hour. To roll dough, sprinkle work surface with 2 teaspoons flour. Roll 1 dough ball into a large circle about 1/8" thick. With a 1 1/4" heart-shape cookie cutter, cut hearts out of dough; with spatula, remove to baking sheet sprayed with nonstick cooking spray. Press remaining scraps of dough into ball. Sprinkle work surface with 1 teaspoon flour. Reroll dough; continue cutting and transferring hearts to baking sheet. Repeat one more time using 1 teaspoon flour, to make 40 hearts in all. Sprinkle hearts evenly with poppy seeds and refrigerate on baking sheets until ready to bake. Preheat oven to 350 degrees F. Sprinkle work surface with remaining 2 teaspoons flour. Roll remaining dough ball into a rectangle about 6" x 14" and between 1/8" and 1/4" thick. With sharp knife, cut across dough to make 40 strips about 1/2" wide. Place strips on baking sheet sprayed with nonstick cooking spray, spaced about 1" apart. Holding each end of one strip with fingers, gently twist strip 1 1/2 turns to form a spiral "straw"; repeat with remaining strips. Refrigerate straws about 15 minutes before baking. Bake hearts and straws about 12 minutes or until golden brown. Allow to cool before removing from baking sheets. Makes 20 servings, 2 hearts and 2 straws each.

Serving size (2 hearts and 2 straws)
According to the magazine:
Per serving: 139 Cal, 4g Pro, 9g Fat, 10g Carb, 271mg Sod, ?g Fib
Each serving provides: 1/2 Brd, 1 1/2 Fat, 30 Opt. Cal.
Weight Watcher Points: 4
Using MC nutritional analysis to get fiber grams:
0.6g Fiber
Weight Watcher Points: 3

Source:
"Weight Watchers Magazine, June 1985, page 38"
Yield:
"20 servings"

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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 3/27/99. Shared by Pamela S. on 4/21/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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