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- 1 8-oz. package cream cheese at room temperature
- 1 cup roasted, peeled red peppers (prepared or home-made)
- ½ cup Plain Mountain High Yoghurt
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Place cream cheese and red peppers in a food processor or blender and mix on high until creamy (if using prepared red peppers, drain them first). Add yoghurt and pulse until blended. Cover and chill for 2 to 3 hours before serving.
Makes about 2 cups.
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| Calories - 120 |
| Total Fat - 10g |
| Cholesterol - 35mg |
| Potassium - 94mg |
| Sodium - 94mg |
| Total Carbohydrates - 3g |
| Protein - 3g |
| Fiber - 0g |
| Calcium - 4% |
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Serving size: 2 tablespoons.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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