| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Sami |
Low-, Fat |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Fat-Free Cream Cheese |
| 1/2 |
c |
Nonfat Plain Yogurt |
| 1/2 |
c |
Reduced-Fat Shredded Cheddar Cheese |
| 2 |
tb |
Balsamic or red wine vinegar |
| 1 |
tb |
Dried dill weed |
| 2 |
|
Cans (15 Oz Each )Red Kidney Beans; drained and |
|
|
Insed |
| 1 |
c |
Broccoli Florets And Stems; Chopped |
| 1/2 |
c |
Sliced green onions; with tops |
| 3/4 |
c |
Sliced mushrooms |
|
|
Salt and pepper to taste |
| 6 |
|
Whole-wheat pita breads; halved |
INSTRUCTIONS
Preheat the oven to 325°. In a 1 1/2-quart casserole, beat cream cheese
and yogurt until smooth. Mix in cheddar cheese, vinegar and dill weed. Mix
in beans broccoli, green onions, and mushrooms. Season to taste with salt
and pepper. Bake, covered, 20 to 30 ins, until hot. Spoon bean mixture into
pita halves.
Per serving: 316 cal, 24g pro, 51g car, 2g fat, 6% cal from fat, 15 mg
chol, 1,337 mg sod, 18g fiber
Posted to Digest eat-lf.v096.n157
Date: Tue, 17 Sep 1996 19:41:52 -0600
From: "Robin Goldberg Isaacs" <isaacs@rmi.net>
NOTES : Source: csms020@burridge.nscc.ns.ca
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