Weight Watcher Deviled Eggs
- 8 eggs - cooked
- 8 ounces plain nonfat yogurt
- 1 Tablespoon sweet pickle relish - drained
- 1 tablespoon Dijon mustard - country style
- 1/8 teaspoon salt
- 1/8 Tablespoon white pepper
- paprika
Slice eggs in half lengthwise, and carefully remove yolks
from 8 egg halves; mash yolks in a bowl. Discard remaining
8 yolk halves. Finely chop 4 egg white halves, and add to
the mashed yolks. Set aside remaining 12 egg white halves.
Spoon yogurt onto several layers of heavy-duty paper towels;
spread to 1/2-inch thickness. Cover with additional paper
towels; let stand 5 minutes. Scrape into yolk mixture, using
a rubber spatula. Add relish and next 3 ingredients, and stir
well. Spoon about 1 tablespoon yolk mixture into each egg
white half. Cover and chill 1 hour. Sprinkle with paprika.
Each serving is 1 filled egg half.
Per serving: 57 Calories (kcal); 3g Total
Fat; (48% calories from fat); 5g Protein; 2g Carbohydrate;
125mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain (Starch);
1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Basil Cheese Triangles
- 1 Pound Shredded Monterey jack cheese
- 2 eggs - slightly beaten
- 1/4 cup basil leaves - finely chopped
- 1/4 teaspoon white pepper
- 16 ounces phyllo dough - thawed
- 1/3 cup butter
Heat oven to 400¼ F. Grease cookie sheet. Crumble
Feta cheese into small bowl; mash with fork. Stir in eggs,
basil, and white pepper until well mixed. Cut stack of phyllo
sheets lengthwise into 2-inch strips. Cover with plastic wrap,
then with damp towel to prevent them from drying out.Place
1 level teaspoon cheese mixture on end of 1 strip; fold phyllo
strip end over end, in triangular shape, to opposite end.
Place on cookie sheet. Repeat with remaining strips and cheese
mixture. Brush butter over triangles. Bake 12 to 15 minutes
or until puffed and golden. Serve warm. Makes 6 dozen (72).
Per serving: 52 Calories (kcal); 3g Total
Fat; (75% calories from fat); 2g Protein; trace Carbohydrate;
13mg Cholesterol; 74mg Sodium.
Remarks
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By- Merrisa
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