| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Side dishes, Snacks, Vegetarian, Kooknet, Cyberealm |
48 |
Appetizers |
INGREDIENTS
| 8 |
oz |
Low fat jalapeno jack cheese; shredded |
| 2 |
tb |
Butter; softened |
| 1 |
c |
Whole wheat pastry flour or unbleach. white flour |
| 1 |
pn |
Salt; or herbal salt sub |
| 1/4 |
ts |
Cayenne pepper; opt |
INSTRUCTIONS
Line a large cookie sheet with waxed paper. In a bowl, combine all
ingredients.
Shape mixture into 1/2 inch balls and place on cookie sheet; don't let
balls touch each other. Freeze until hard.
To bake, preheat oven to 450. Place cheese balls on an ungreased cookie
sheet and bake for 10-12 mins. Serve hot.
Per cheese ball: 30 cals, 1.5g prot, 2g fat, 2g carb, 5mg chol, 36mg sod, 0
fiber.
Recipe by Mary Carrol From the Best of Vegetarian Times recipe cards
Helpful hints: Freeze cheese balls at least a few hours before baking.
Freezing allows cheese to harden so balls hold their shape in the oven.
Unbaked cheese balls may be kept in the freezer in a tightly covered
container for up to 2 weeks.
VT's note: These spicy little morsels are so easy to assemble that making
them is almost as much fun as eating them! Mix them up, freeze and they're
ready when you are. Posted by Lisa Greenwood
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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