Cook : 00:30
Carrots provide the color and crunch forthis different type of appetizer.
1½ cups (165 g) shredded carrot
8 ounces (225 g) cream cheese,softened
2 cups (225 g) shredded Cheddar cheese
½ teaspoon minced garlic
1 teaspoon Worcestershire sauce½ teaspoon Tabasco sauce
3 tablespoons chopped fresh parsley
½ cup (55 g) chopped pecans
Press shredded carrot between papertowels to remove excess moisture; set
aside. Combine cream cheese andCheddar cheese in a medium bowl; stirwell. Add carrot, garlic, Worcestershiresauce, and Tabasco sauce; stir well.Cover and chill 1 hour. These ingredientsmay also be combined in a food processorand mixed. Shape cheese mixture into aball; roll in parsley and nuts. Wrap inwaxed paper and chill at least 1 hour.
Yield: 24 servings
Each with: 17 g water; 97 calories (78% fromFat, 15% from protein, 6% from carb); 4 gprotein; 9 g total fat; 5 g saturated fat; 3 gmonounsaturated fat; 1 g polyunsaturated fat; 2 gcarb; 1 g fiber; 1 g sugar; 76 mg phosphorus; 92mg calcium; 0 mg iron; 105 mg sodium; 62 mgpotassium; 1625 IU vitamin A; 62 mg vitamin E;2 mg vitamin C; 22 mg cholesterol