- 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
low fat veggie cream cheese spreadSubmitted by: BEZELE
Introductiona great way to uses vegetable scraps a great way to uses vegetable scraps
1 package of non-fat cream cheese
5 cloves garlic
and vegetables, i use:
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
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.