Pimiento Cheese Canapes - CL

TamTastic

Wow, I was looking at recipes on Cooking Light and came across this. My mom used to make a pimiento cheese spread that was SO good but not exactly healthy. This is a much healthier version!! I can't wait to try it!

Pimiento Cheese Canapés

This piquant spread also is delightful on full-size sandwiches.

Yield
14 appetizer servings (serving size: 1 tablespoon cheese mixture and 1 bread slice)

Ingredients
2 tablespoons block-style fat-free cream cheese, softened
1/4 cup reduced-fat mayonnaise
1/4 teaspoon finely grated onion
1/8 teaspoon Worcestershire sauce
1/8 teaspoon salt
Dash of ground red pepper
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 tablespoon chopped pecans, toasted
1/2 (2-ounce) jar diced pimiento, undrained
1/8 teaspoon smoked paprika (optional)
14 (1/4-ounce) slices party-style pumpernickel bread
Preparation

Place cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Stir in mayonnaise, onion, Worcestershire, salt, and pepper. Add cheddar cheese, pecans, and pimiento; stir well. Cover and chill up to 3 hours. Sprinkle with paprika, if desired. Serve with bread.


Nutritional Information
Calories:57 (46% from fat)
Fat:2.9g (sat 1.9g,mono 0.3g,poly 0.2g)
Protein:3g
Carbohydrate:4.5g
Fiber:0.6g
Cholesterol:6mg
Iron:0.3mg
Sodium:187mg
Calcium:67mg
Laura Zapalowski, Cooking Light, DECEMBER 2007

TamTastic

Wow, I was looking at recipes on Cooking Light and came across this. My mom used to make a pimiento cheese spread that was SO good but not exactly healthy. This is a much healthier version!! I can't wait to try it!

Pimiento Cheese Canapés

This piquant spread also is delightful on full-size sandwiches.

Yield
14 appetizer servings (serving size: 1 tablespoon cheese mixture and 1 bread slice)

Ingredients
2 tablespoons block-style fat-free cream cheese, softened
1/4 cup reduced-fat mayonnaise
1/4 teaspoon finely grated onion
1/8 teaspoon Worcestershire sauce
1/8 teaspoon salt
Dash of ground red pepper
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 tablespoon chopped pecans, toasted
1/2 (2-ounce) jar diced pimiento, undrained
1/8 teaspoon smoked paprika (optional)
14 (1/4-ounce) slices party-style pumpernickel bread
Preparation

Place cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Stir in mayonnaise, onion, Worcestershire, salt, and pepper. Add cheddar cheese, pecans, and pimiento; stir well. Cover and chill up to 3 hours. Sprinkle with paprika, if desired. Serve with bread.


Nutritional Information
Calories:57 (46% from fat)
Fat:2.9g (sat 1.9g,mono 0.3g,poly 0.2g)
Protein:3g
Carbohydrate:4.5g
Fiber:0.6g
Cholesterol:6mg
Iron:0.3mg
Sodium:187mg
Calcium:67mg
Laura Zapalowski, Cooking Light, DECEMBER 2007