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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 25.0
  • Total Fat: 0.0 g
  • Cholesterol: 5.0 mg
  • Sodium: 170.0 mg
  • Total Carbs: 1.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 5.0 g

View full nutritional breakdown of low fat veggie cream cheese spread calories by ingredient
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low fat veggie cream cheese spread

Submitted by: BEZELE

Introduction

a great way to uses vegetable scraps a great way to uses vegetable scraps
Number of Servings: 12

Ingredients

    1 package of non-fat cream cheese
    1/4 onion
    5 cloves garlic
    and vegetables, i use:
    1/2 carrot
    1 stalk celery
    a few radishes
    a few sun dried tomatoes
    small amounts of red, green and yellow bell peppers
    small amounts of eggplant

    a pinch of salt
    black pepper to taste
    a dash of hot sauce

Directions

You will need a oven safe metal pan and a food processor or blender for this recipe.
Preheat oven to 350.
Add a tiny bit of olive oil to your pan just to coat the bottom.
Crush the garlic and chop all of your vegetables into medium-small chunks and put in pan.
Add water to just barely cover the level of vegetables and put uncovered in oven for about a half an hour or until most of the water is evaporated.
Run roasted vegetables through a food processor or blender until relatively smooth.
Transfer to a mixing bowl and add spices and non-fat cream cheese and mash together with a spoon.
Refridgerate until chilled
Makes about a pint of cream cheese spread.


Number of Servings: 12

Recipe submitted by SparkPeople user BEZELE.






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