Mini Vegetable Cheese Balls

Preparation

1. Step 1

   In a medium bowl, stir together all the ingredients except the parsley.

   Step 2

   Put the parsley on a plate. Using a round tablespoon measure, scoop up 1 scant tablespoon cheese mixture. Roll into a ball. Roll in the parsley, turning to coat. Shake off any excess parsley. Repeat with the remaining cheese mixture. Serve or cover and refrigerate for up to 1 1/2 hours (the mixture weeps if refrigerated longer).

2. Time-Saver

   Step 3

   Make a tasty cheese spread instead of the balls. Stir the ingredients as directed, then transfer to a serving dish. Reduce the amount of parsley to 1/4 cup and sprinkle over the spread.

3. nutrition information

   Step 4

   (Per Serving)

   Step 5

   Calories: 43

   Step 6

   Total Fat: 2.5g

   Step 7

   Saturated: 1.5g

   Step 8

   Trans: 0.0g

   Step 9

   Polyunsaturated: 0.0g

   Step 10

   Monounsaturated: 0.5g

   Step 11

   Cholesterol: 8mg

   Step 12

   Sodium: 70mg

   Step 13

   Carbohydrates: 3g

   Step 14

   Fiber: 1g

   Step 15

   Sugars: 2g

   Step 16

   Protein: 2g

   Step 17

   Dietary Exchanges

   Step 18

   1/2 Fat