Faux Fried Cheese Sticks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 reduced-fat string cheese sticks 1 tablespoon flour1 cup panko (Japanese bread crumbs) 1/2 cup egg substitute (or 2 egg whites)1 1/2 tablespoon Italian Herb Seasoning Blend
Preheat the oven to 375 degrees. Spray a baking sheet with cooking spray. Pour the flour onto a small plate.
Cut the cheese sticks in half. Roll the cheese sticks in the flour.
Place the breadcrumbs and Italian herbs in a small container with a lid or zip-top bag and set aside.
Pour the egg substitute into a shallow dish. Using one hand, roll the floured cheese sticks in the egg mixture. One at a time, using your other (dry) hand, transfer the cheese sticks to the bread crumb mixture and shake to coat. Using the dry hand, remove from the crumb mixture and place on the baking pan.
Continue until all the cheese sticks are breaded.
Spritz each cheese stick with cooking spray. Bake for 10 minutes or until cheese is bubbly and melted.
If desired, dunk these cheese sticks in low-sodium tomato sauce (calories not included).
Makes 4 two-stick servings.
Cut the cheese sticks in half. Roll the cheese sticks in the flour.
Place the breadcrumbs and Italian herbs in a small container with a lid or zip-top bag and set aside.
Pour the egg substitute into a shallow dish. Using one hand, roll the floured cheese sticks in the egg mixture. One at a time, using your other (dry) hand, transfer the cheese sticks to the bread crumb mixture and shake to coat. Using the dry hand, remove from the crumb mixture and place on the baking pan.
Continue until all the cheese sticks are breaded.
Spritz each cheese stick with cooking spray. Bake for 10 minutes or until cheese is bubbly and melted.
If desired, dunk these cheese sticks in low-sodium tomato sauce (calories not included).
Makes 4 two-stick servings.
Nutritional Info Amount Per Serving
- Calories: 145.2
- Total Fat: 2.8 g
- Cholesterol: 10.0 mg
- Sodium: 340.2 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 0.6 g
- Protein: 15.4 g
Member Reviews
-
PIAQUA
These were great. My tip is to freeze them first after you bread, and then pop them in the oven whenever. That way they wont "deflate" as much. Also, I never input this directly into my tracker because I only use 1/4 cup of panko and one egg white which is plenty for four sticks of cheese. - 9/1/10
-
LAURALEIGH8
These are nice and crispy, and the flavor is excellent. I had them with 1/4 cup Catelli Basil Garlic Pizza sauce on the side and felt like I was being very indulgent. I would have given 5 stars but the cooking time of 10 mins is way to long. A lot of the cheese had melted out the ends by then. - 2/25/10
-
GAIL1000
Made for guests tonight, turned out perfect! I dipped in flour(used wheat flour), then egg, then panko mixture, after all were dipped, I repeated the process...then put them in covered container in frig overnight...served them with homemade marinara dipping sauce...real hit with all my guests!!! - 2/21/10
-
LISAHONG1204
Tried this recipe today and tasted really good but I think that the calories listed are more than I calculated. There was enough panko / egg whites to make 3 times the cheese sticks. I paired it with a 1/4 cup of Hunts Garlic / Herb spagetti sauce (only 20 calories) and even my 4 year old liked it - 2/20/10
-
KNACKERED_KITTY
I question the calorie count on this - the difference is probably nominal, since most of the calories are coming from the cheese. Not all of the flour, egg, panko or herbs are used. The additional calories are being counted, but not consumed. Dangerous for people strick on 1200 calories daily. - 3/6/10
-
BIKINIBOUND!!
I would keep the (bare) cheese sticks refrigerated until just ready to use them, or poss put them in freezer for few minutes right before baking to firm them and help lessen the melting. I've made a similiar recipe, but I like her healthier version better. I''m off to find her herb seasoning recipe - 4/22/10