Red and Green Bell Pepper Bites - 3g Carbs, 1g Fiber, 2g Sugar
From: The American Heart Association's free Choose To Move program for women
Serves: 8
Serving Size: 3 pieces
1 medium green bell pepper
1 medium red bell pepper
1/4 cup sliced almonds
4 oz fat-free or reduced-fat cream cheese, softened
1 tsp no-salt lemon pepper seasoning blend
1 tsp fresh lemon juice
Cut each bell pepper in half lengthwise; discard the stems, ribs and
seeds. Cut each half into six pieces. Arrange the pieces with the
skin side down on a decorative serving platter. Set aside.
In a medium skillet, dry-roast the almonds over medium heat for 3 to
4 minutes, or until golden brown, stirring occasionally. Transfer
1 tablespoon of the almonds to a small plate and reserve for garnishing.
Process the remaining almonds in a food processor or blender for 15
to 20 seconds, or until finely ground.
In a medium mixing bowl, beat the cream cheese, lemon pepper seasoning
blend, and lemon juice with an electric mixer for 1 to 2 minutes, or
until creamy. Add the ground almonds and beat for 10 seconds, or until
combined.
Spoon the mixture into a piping bag fitted with a wide star or round tip.
Or snip the corner off a resealable plastic bag (a plastic freezer bag
works well) and spoon in the mixture. Pipe about 1 teaspoon of the
mixture onto each bell pepper piece. Garnish with the sliced almonds.
Cook's Tip - -
Flavorful toasted almonds and zesty lemon-pepper contrast nicely with
crisp bell pepper pieces in this festive appetizer.
Serves: 8
Serving Size: 3 pieces
Nutrition per Serving:
39 Calories, 1.5g Total Fat, 0g Saturated Fat, 0g Trans Fat,
0.5g Polyunsaturated Fat, 1g Monounsaturated Fat, 3mg Cholesterol,
71mg Sodium, 3g Carbs, 1g Fiber, 2g Sugar, 3g Protein
Dietary Exchanges: 1/2 fat
