Great for parties, these cheesy cornmeal balls can be made a day ahead and refrigerated until it's time to bake them.
Makes 12 serving (3 cheese balls each serving)
2 teaspoons canola oil
½ cup chopped onion
1 10-ounces package frozen chopped spinach, thawed and drained well
½ cup liquid egg substitute
1½ ounces shredded reduced-fat Cheddar cheese (⅓ cup)
¼ cup grated Parmesan cheese
¼ cup bottled fat-free Italian dressing
¼ teaspoon garlic powder
2 teaspoons baking powder
¾ cup yellow cornmeal (4½ ounces)
Heat oil in a large nonstick skillet oven medium-high heat. Add onion and cook until golden, stirring frequently. Remove from heat.
Stir in spinach.
In a small bowl, combine egg substitute, both cheeses, Italian dressing and garlic powder. Mix well.
Stir into spinach.
Stir baking powder into cornmeal and add to spinach mixture, mixing thoroughly.
Place mixture in a bowl and chill several hours or overnight.
Shape chilled mixture into balls, about 1½ inches in diameter. Preheat oven to 375°. Place cheese balls on a nonstick baking sheet. Bake 10 to 12 minutes, until bottoms are lightly browned.
Each Serving Provides
Total Fat 2.2g
Total Carbohydrate 8.7g
Dietary Fiber 1.3g
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