Mini Vegetable Cheese Balls

1. 1

   In a medium bowl, stir together all the ingredients except the parsley.

2. 2

   Put the parsley on a plate.

3. 3

   Using a round tablespoon measure, scoop up 1 scant tablespoon cheese mixture.

4. 4

   Roll into a ball.

5. 5

   Roll in the parsley, turning to coat.

6. 6

   Shake off any excess parsley.

7. 7

   Repeat with the remaining cheese mixture.

8. 8

   Serve or cover and refrigerate for up to 1 1/2 hours (the mixture weeps if refrigerated longer).

9. 9

   Make a tasty cheese spread instead of the balls.

10. 10

    Stir the ingredients as directed, then transfer to a serving dish.

11. 11

    Reduce the amount of parsley to 1/4 cup and sprinkle over the spread.

12. 12

    (Per Serving)

13. 13

    Calories: 43

14. 14

    Total Fat: 2.5g

15. 15

    Saturated: 1.5g

16. 16

    Trans: 0.0g

17. 17

    Polyunsaturated: 0.0g

18. 18

    Monounsaturated: 0.5g

19. 19

    Cholesterol: 8mg

20. 20

    Sodium: 70mg

21. 21

    Carbohydrates: 3g

22. 22

    Fiber: 1g

23. 23

    Sugars: 2g

24. 24

    Protein: 2g

25. 25

    Dietary Exchanges

26. 26

    1/2 Fat

No nutritional information available.

No additional tips available.