Veggie Cups
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 54.9
- Total Fat: 1.7 g
- Cholesterol: 1.2 mg
- Sodium: 340.9 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 3.9 g
- Protein: 4.6 g
View full nutritional breakdown of Veggie Cups calories by ingredient
Introduction
This is a great low-cal, low-fat party snack.You can choose different tortilla flavors to vary the taste.
The filling mixture also makes a great dip for chips or veggies.
A food processor is helpful with this recipe, but not necessary.
This is a great low-cal, low-fat party snack.
You can choose different tortilla flavors to vary the taste.
The filling mixture also makes a great dip for chips or veggies.
A food processor is helpful with this recipe, but not necessary.
Number of Servings: 20
Ingredients
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LaTortilla Factory Soft Wrap, Multigrain, 3 serving
LaTortilla Factory Soft Wrap, Sundried Tomato, 3 serving
Cream Cheese, Fat Free, 228 grams (1 package)
Sour cream, fat free, 1 Tbs.
Broccoli, fresh, .5 cup, chopped
Carrots, raw, .5 cup, chopped
Onions, raw, .25 cup, chopped
Celery, raw, 1 large stalks, diced
Pepperoncini - 4 peppers
*Hidden Valley, Fat Free Ranch Mix, 1 tbsp
Mayonnaise, regular (mayo), 1 Tbsp
Directions
Preheat oven to 425 deg.
Cut tortillas into small circles, approximately 2 inches. Form into cups by placing into a small muffin tin. Spray cups lightly with non-stick spray. Bake in oven for 15-20 minutes. Remove from oven and set aside to cool.
Finely chop all vegetables and mix together thoroughly. Divide mixture and set half aside.
Thoroughly mix the remaining half of chopped vegetables with all remaining ingredients. Spoon mixture into cups (approximately 1 tsp. each). Garnish with remaining vegetable mixture (approximately 1 tsp. each).
Chill for 30 minutes to 3 hours before serving.
Makes approximately 20, 4 pc. servings.
Number of Servings: 20
Recipe submitted by SparkPeople user AINTSKEERD.
Cut tortillas into small circles, approximately 2 inches. Form into cups by placing into a small muffin tin. Spray cups lightly with non-stick spray. Bake in oven for 15-20 minutes. Remove from oven and set aside to cool.
Finely chop all vegetables and mix together thoroughly. Divide mixture and set half aside.
Thoroughly mix the remaining half of chopped vegetables with all remaining ingredients. Spoon mixture into cups (approximately 1 tsp. each). Garnish with remaining vegetable mixture (approximately 1 tsp. each).
Chill for 30 minutes to 3 hours before serving.
Makes approximately 20, 4 pc. servings.
Number of Servings: 20
Recipe submitted by SparkPeople user AINTSKEERD.
Member Ratings For This Recipe
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CHILEPALM
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CD3127773