* Exported from MasterCook *
Fresh Vegetable crisp -2 Points
Recipe By : Healthy Choice--Recipes For Life
Serving Size : 6 Preparation Time :0:00
Categories : Reg 6 Brenda B.
April 99
Amount Measure Ingredient -- Preparation Method
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2 whole flour tortilla -- 8"
3 ounces nonfat cream cheese -- softened
1/4 cup lowfat cheddar cheese -- shredded
2 tablespoons lowfat cheddar cheese -- shredded
1/2 teaspoon dried basil
1 dash garlic powder
4 cups water
1 cup fresh broccoli florets
1/2 cup fresh mushrooms -- sliced
3 slices red pepper -- rings
1)Heat 10" nonstick skillet over medium heat. Spray 1 tortilla lightly
on both sides with nonstick vegetable cooking spray. Place in skillet.
Cook for 2 1/2 to 3 1/2 minutes, or until tortilla just begins to brown,
turning over once. Place tortilla between 2 paper towels. Repeat with
remaining tortilla. Set aside.
2) Heat oven to 350. In small mixing bowl, combine cream cheese, 2T
cheddar cheese, the basil and garlic powder. Spread mixture evenly on 1
tortilla. Place on baking sheet. Set aside. In 2 quart saucepan,
bring water to boil over high heat.
3) Immerse broccoli in water for 1 minute, or until color brightens.
Remove with slotted spoon. Plunge broccoli immediately into ice
water. Drain. Arrange broccoli, mushrooms and pepper rings on top
tortilla. Sprinkle evenly with remaining 1/4 cup cheddar cheese. Bake
for 7 to 9 minutes, or until vegetable crisp is hot and cheese melts.
Cut into wedges to serve.
Per serving
calories 79.1
fat 1.7
fiber 1.7
ww points 2
Reg 6 shared by Brenda Bishko, Maine, U.S.A
[email protected]
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