Mini-Cheese Balls - Weight Watchers
- 3/4 cup shredded low-fat cheddar cheese
- 3/4 cup low fat 2% cottage cheese
- 1 tablespoon horseradish mustard
- 1/8 teaspoon cayenne
- 8 ounces fat free cream cheese, cut up and softened
- 1/4 cup sun-dried tomato, chopped (not packed in oil)
- 9 .oz dry vegetable soup mix (1 package)
- 1/2 cup chopped fresh flat leaf parsley
- 8 bagel chips or 8 French bread, slices
- Puree the cheddar, cottage cheese, mustard, and cayenne in a food processor. Add the cream cheese, tomatoes, and soup mix; process until blended. Transfer the cheese mixture to a medium bowl. Cover and refrigerate overnight.
- Sprinkle half the parsley on a sheet of plastic wrap. Drop the cheese mixture by 1/4 cupfuls on the parsley making a total of 8 mounds. Sprinkle with the remaining parsley. Gently roll each mound into a ball, pressing the parsley so that it adheres. If making ahead, cover and refrigerate overnight. Serve with the bagel chips.
cheddar cheese, cottage cheese, horseradish mustard, cayenne, cream cheese, tomato, vegetable soup mix, flat leaf parsley, bagel
Taken from www.food.com/recipe/mini-cheese-balls-weight-watchers-408709 (may not work)