18
Cheese and Salsa Crostini
2 egg whites
1
⁄
4
cup (50 ml) finely
chopped green
onions
1
⁄
4
cup (50 ml) chopped
ripe olives
1
⁄
4
cup (50 ml) shredded
reduced-fat sharp
Cheddar cheese
1
⁄
4
cup (50 ml) shredded
reduced-fat
Monterey Jack
cheese
4 slices pumpernickel
bread, crusts
removed
1
⁄
3
cup (75 ml) thick and
chunky salsa
Place egg whites in medium bowl. Beat on Speed 3
for 1 to 1
1
⁄
2
minutes, or until stiff peaks form. Add
onions, olives, and cheeses. Beat on Speed 1 for 10
to 20 seconds, or until combined.
Spread mixture on bread slices. Place on ungreased
baking sheet. Bake at 350°F (175°C) for 15 to 20
minutes, or until puffed and golden brown. Cut
each slice into quarters. Top each quarter with
about 1 teaspoon (5 ml) salsa.
Yield: 8 servings (2 crostini per serving).
Per serving: About 39 cal, 2 g pro, 4 g carb,
1 g total fat, 0 g sat fat, 3 mg chol, 203 mg sod.
Summary of Contents for 3 Speed Classic Blender
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