I thought these were a bit salty on their own so I topped them with strawberry jam. My mother loved them as is.
- 6 ounces gorgonzola, crumbled
- 1/4 lb butter, softened
- 1/2 teaspoon celery salt
- 1/3 cup pecans, finely chopped
- rye bread, toasted on one side and cut into 4 dozen cut outs, or use pumpernickel party bread.
Combine cheese, butter, celery salt, and pecans.
Spread mixture on untoasted side of bread cut outs.
Sprinkle with paprika and broil until bubbly.
Creamy fettuccine! This recipe is great! (And it comes from the Weight Watchers cookbook!)
1 9oz package refrigerated fettuccine
1 14 oz can quartered artichoke hearts, drained
1 cup sliced fresh mushrooms
1 10 oz container refrigerated light alfredo sauce
2 Tbs crumbled blue cheese
Cook pasta according to package directions omitting salt and fat.
While pasta cooks, coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add artichokes and mushrooms; cook 3-4 minutes or until mushrooms are tender. Add alfredo sauce to artichoke mixture; cook until thoroughly heated.
Place drained pasta in a large bowl. Pour sauce mixture over pasta; toss to combine. Sprinkle with cheese.
Makes 4 (1.25 cup) servings
6 WW points
Carbs: 45.7 g
Fat: 8.5 g (sat. 4.1 g)
Fiber 2.6 g
Protein: 14.7 g
Cholesterol: 25 mg
Sodium: 691 mg
Calcium: 137 mg
Iron: 2.7 mg