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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 x ca. 30 g | Fat-free cream cheese; softened |
| 1/2 Tasse | sour cream nonfat |
| 1/2 Tasse | Taco sauce |
| 1 Teelöffel | ground cumin |
| 15 x ca. 30 g | Fat-free refried beans |
| 1 Tasse | Lettuce shredded |
| 1 Tasse | Fat-free cheddar cheese; shredded |
| 1 mittel | tomato diced |
| 1/4 Tasse | Ripe olives chopped |
| 1/4 Tasse | green chiles chopped |
| | Baked tortilla chips |
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Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.
In a mixing bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside. Spread the refried beans over the bottom of a serving platter or 13" X 9" X 2" dish. Spread cream cheese mixture over the beans, leaving about 1" uncovered around the edges. Top with layers of lettuce, cheese tomato, olives and chilies. Serve with tortilla chips.
Calories; 45, Total Fat: 1gm, Calories from Fat:10%, Saturated Fat: trace, Cholesterol: 0, Sodium: 270mg, Carbohydrate: 5gm, Protein: 5gm
come home with an empty pan.
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