Parmesan-herb Bagels
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 4 | Servings | |
INGREDIENTS
| 2 | T | Grated Parmesan cheese |
| 3 | T | Reduced-fat mayonnaise |
| 2 | t | Minced fresh basil or |
| 1/2 | t | Dried basil |
| 1/8 | t | Ground red pepper |
| 4 | Onion bagels, 2-1/4-ounce | |
| each sliced in half |
INSTRUCTIONS
Combine the first 4 ingredients in a small bowl, and stir well. Spread cheese mixture evenly over cut sides of each bagel. Place bagel halves on a baking sheet, and broil 2-1/2 minutes or until toasted. Yield: 4 servings (serving size: 2 bagel halves). Per serving: 245 Calories; 6g Fat (21% calories from fat); 9g Protein; 39g Carbohydrate; 2mg Cholesterol; 508mg Sodium Serving Ideas : Serve warm. Recipe by: Cooking Light, April 1995, page 121 Posted to MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 6mg
Sodium: 148.3mg
Potassium: 37.4mg
Carbohydrates: 8g
Fiber: <1g
Sugar: <1g
Protein: 2.5g