How about this bruschetta when you want a healthier alternative for appetizers, snacks, parties, etc? This recipe was a finalist in the 2006 Pillsbury Bake-Off. You will notice the recipe calls for Pillsbury products; however, I am sure other brands will work just as well.
1 can (11-oz) Pillsbury refrigerated crusty French loaf
Butter-flavor cooking spray
2 tbsp granulated sugar
1 pkg (8-oz) reduced-fat cream cheese (Neufchatel), softened
1 to 2 tsp almond extract
1 bag (10-oz) Cascadian Farm frozen organic blackberries, thawed, well drained
1/3 cup sliced almonds, toasted, coarsely chopped
3 tbsp powdered sugar
Heat oven to 350-degrees. Bake French loaf as directed on can. Cool 5 minutes.
Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2-inch thick. On ungreased cookie sheet, arrange slices. Spray each slice with cooking spray until lightly coated; sprinkle with the granulated sugar. Bake 8 to 10 minutes longer or until lightly toasted.
Meanwhile, in a small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with an electric mixer on low speed. Spread mixture evenly of the toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With a small strainer, sprinkle the 3 tablespoons of the powdered sugar over the bruschetta.
Yield: 24 appetizers Per appetizer: 90 calories, total fat 3.5g (Sat 1.5g), Sodium 115mg, Carbs 11g, Protein 2g
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.