eaglssong
05-13-2000, 07:34 AM
From OnProgram
Mexican Salsa Bread
1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese, divided
3/4 cup picante sauce
1/3 cup chopped fresh cilantro
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1. Preheat oven to 350 degrees.
2. Combine 1/2 cup cheese, picante sauce, and cilantro in a small bowl; stir well. Spread over pizza crust, and sprinkle with remaining cheese. Place on a baking sheet, and bake at 350 degrees for 15 minutes or until cheese melts. Cut into wedges.
Yield: 8 servings (serving size: 1 wedge)
Points per serving: 3
Per serving: CAL 143 (31% from fat); PRO 8.9g; FAT 4.9g (sat 2.2g); CARB 16.3g; FIB 0.1g; CHOL 13mg; IRON 0.4mg; SOD 520mg; CALC 122mg
taken from WW's SIMPLE GOODNESS, page 9
Mexican Salsa Bread
1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese, divided
3/4 cup picante sauce
1/3 cup chopped fresh cilantro
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1. Preheat oven to 350 degrees.
2. Combine 1/2 cup cheese, picante sauce, and cilantro in a small bowl; stir well. Spread over pizza crust, and sprinkle with remaining cheese. Place on a baking sheet, and bake at 350 degrees for 15 minutes or until cheese melts. Cut into wedges.
Yield: 8 servings (serving size: 1 wedge)
Points per serving: 3
Per serving: CAL 143 (31% from fat); PRO 8.9g; FAT 4.9g (sat 2.2g); CARB 16.3g; FIB 0.1g; CHOL 13mg; IRON 0.4mg; SOD 520mg; CALC 122mg
taken from WW's SIMPLE GOODNESS, page 9