KitchenAid KSB5 Instructions and Recipes - Page 40

Mexican Casserole Topping 2 flour tortillas (5 or 6 inches in diameter) No-stick cooking spray 1⁄2 cup shredded nonfat Cheddar cheese 1 teaspoon chili powder 1⁄4 teaspoon cumin 2 tablespoons shredded 50%-lessfat Monterey Jack cheese Heat large non-stick skillet over medium-high heat. Spray both sides of tortillas with no-stick cooking spray to coat lightly. Place tortillas in skillet. Cook until light golden, turning once, about 5 to 7 minutes. Cool completely. Break each tortilla into 8 pieces. Place tortilla pieces, 1⁄4 cup Cheddar cheese, chili powder, and cumin in blender jar. Cover and blend at CHOP, pulsing 4 to 6 times, about 5 seconds each time, until tortilla pieces are crushed. Add remaining 1⁄4 cup Cheddar cheese and Monterey Jack cheese. Cover and blend at CHOP until mixed, about 5 to 10 seconds. Use to top favorite ground beef, pasta, or rice casserole cooked in 13x9-inch baking dish. Yield: 12 servings (about 1 cup). Per serving: About 23 cal, 2 g pro, 3 g car, 0 g fat, 1 mg chol, 78 mg sod. Cinnamon-Oat Crunch 1⁄2 cup whole wheat flour 1⁄2 cup packed brown sugar 1⁄4 cup rolled oats 1⁄2 teaspoon cinnamon 1⁄4 teaspoon salt Dash nutmeg 1⁄4 cup light pasteurized process cream cheese product (from an 8-oz. tub) Place all ingredients in blender jar in order listed. Cover and blend at STIR, pulsing 3 or 4 times, about 5 seconds each time, until thoroughly mixed; stir mixture down between pulses, if necessary. Spread in thin layer on ungreased baking sheet. Bake at 375°F until browned, about 10 minutes, stirring once. Cool completely. With spatula, loosen mixture from baking sheet and crumble to desired size. Serve over yogurt, frozen yogurt, fruit, or pudding. Place any unused crunch in tightly covered container and store in refrigerator. Yield: 2 cups; 16 (2 tablespoons) servings. Per serving: About 51 cal, 1 g pro, 11 g car, 1 g fat, 1 mg chol, 57 mg sod. 38