1 oz. reduced fat shredded cheddar
1 oz. low fat ham, finely diced
4 tsp. low fat mayonnaise
1 tbs. sweet pickle relish
1 tbs. country-style Dijon mustard
8 refrigerated buttermilk flaky biscuits
(such as Hungry Jack)
Preheat oven to 400 degrees F. In a small bowl, combine the cheese, ham, mayonnaise, relish and mustard; stir to combine thoroughly and set aside. Carefully separate each biscuit into 2 thin layers to make 16 biscuits, then partially separate each layer, forming a pocket. Spoon an equal amount of the ham mixture into each pocket; crimp the edges of each biscuit to enclose the filling. Arrange the filled biscuits on a non-stick baking sheet and bake until they are lightly browned, 8-10 minutes. Serve immediately. Makes 8 servings of 2 biscuits each for 3.5 points.
2 10 oz. bags fresh spinach
10 sheets phyllo dough (about 1/2 box)
3/4 lb feta cheese, cubed or crumbled
1/2 cup egg substitute
salt and pepper to taste
cooking spray
Prepare spinach; chop and wash, discarding any tough stems. Squeeze out excess water and lay out on paper towels to dry for several hours. You can also spin it in a salad spinner to speed up the drying time. Put the spinach in a large container ( a non-aluminum stock pot works well). Add the egg substitute, feta cheese, salt and pepper. Set aside. Preheat the oven to 350 degrees F. Spray the bottom of a 13 X 9 X 2 inch baking pan with cooking spray.
Fold 1 sheet of phyllo in half and lay it in the bottom of the pan. Spray with cooking spray. Repeat with 4 more sheets of phyllo, overlapping if necessary to fit the pan. Spray with cooking spray between layers. Spread the spinach mixture over the layers of phyllo. Top with 5 more sheets of phyllo, each folded in half and sprayed with cooking spray. Cut into 9 pieces before baking to make serving easier. Bake for about 1 hour, or until golden. Makes 9 appetizer servings, 2 points each.