1) Savory Stuffed Mushrooms *This recipe makes 24 mushrooms.
24 fresh mushrooms
1 carrot, grated
3 oz. fat free cream cheese, softened
2 T. fresh chopped chives or 1 tsp. dried chives
1 T. grated fresh onion or 1 tsp. dried minced onion
Preheat broiler to low. Remove stems and wipe off mushroom caps. Discard stems or reserve for a separate use. In a medium bowl, combine cream cheese, chives and onion; mix well. Stuff a portion of the mixture into each mushroom cap. Place mushroom caps on an ungreased baking sheet. Broil for 8 mins. Serve mushrooms hot.
Serving Size: 6 mushrooms
2) Frozen Mint Cre'me Cookie Yogurt
8 Snackwell's Mint Cre'me Cookie, chopped
4 C. vanilla nonfat frozen yogurt, softened
In a medium bowl, stir cookie pieces into frozen yogurt. Freeze for one hour or until firm. Remove from freezer and scoop into small bowls to serve.
Serving size: 1/2 cup
Fat: 2 grams