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1 serving olive oil cooking spray (5 one-second sprays per serving) 2 oz. (4 Tbsp.) fat-free cream cheese 1/2 c. reduced-fat shredded Cheddar cheese 1 Tbsp. fat-free mayonnaise 8 medium jalapeno pepper(s) 1/4 c. fat-free egg substitute 3/4 c. cornflake crumbs Preheat oven to 350 degrees. Coat a baking sheet or a piece of foil with cooking spray. In a medium bowl, combine cream cheese, Cheddar cheese and mayonnaise. Mix well and set aside. Cut a little "door" in each pepper (like a 3-sided square) and remove seeds and membranes. (Oil and seeds from the peppers can be irritating. Wear gloves or put plastic bags over your hands and don't rub your eyes.) Once you have all the seeds and membranes out, you will PROBABLY be OK without the gloves. It's easier to stuff the peppers without the gloves on, so give it a try. Stuff jalapeno halves with cream cheese mixture. Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed jalapeno halves into egg substitute and then roll in cornflake crumbs to coat. I find it easier to put the cornflake on a paper plate and then put another paper plate over the top and pound them until they are crumbs. Transfer jalapenos to prepared baking sheet or foil. Bake until filling is bubbly, about 30 minutes. Serve hot. Yields 8 poppers (2 points per 2 poppers). Note: You can prepare the poppers a day in advance and place them on a covered baking sheet in the fridge. Cook as directed when ready to eat. Or, cook the poppers in advance and then reheat in the microwave. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |