| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Appetizers, Low-fat, Holidays, Guests, Posted |
28 |
Appetizers |
INGREDIENTS
| 8 |
|
Asparagus spears (1/2-inch- thick); trimmed |
| 1 |
|
8-oz container fat-free garden vegetable cream cheese |
| 4 |
|
Flour tortillas (7 or 8-inch |
| 1 |
md |
Red bell pepper; cut into 24 (3×1/4-inch) strips |
INSTRUCTIONS
In medium skillet, cook asparagus in small amount of boiling water for 5
minutes or until crisp-tender. Drain on paper towels. Spread 1/4 of cream
cheese over each tortilla. On each tortilla, arrange 2 asparagus spears
with 3 rows of 2 pepper strips each. (Tip: To trim the tough ends from the
asparagus, just snap them off. Asparagus breaks naturally at this point.)
Firmly roll up tortillas. Wrap each roll in plastic wrap. Refrigerate at
least 30 minutes or up to 2 hours.
To serve, cut tortilla rolls into 1-inch slices. Before slicing them, trim
and discard the unfilled ends of the tortilla rolls.
Nutrition info: 1 appetizer=25 calories; calories from fat 0; sodium 75mg;
total carb 4g; protein 2g. Dietary exchanges: 1 vegetable.
Source: Pillsburg Classic Cookbooks: _Easiest Ever Holiday Meals_; Dec
1996, #190. MM format by Mary Ann Young <maryann36@juno.com>
Posted to EAT-L Digest 03 Dec 96
From: maryann36
Date: Tue, 3 Dec 1996 23:02:07 PST
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