Prep:30 minutes + chilling
Yield: 2 dozen
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1/2 cup plain yogurt
1/3 cup reduced-fat mayonnaise
1/4 cup fat-free milk
1 tablespoon dill weed
1/2 teaspoon garlic salt
1 cup shredded carrots
1 cup fresh cauliflowerets, chopped
1 cup fresh broccoli florets, chopped
1 cup julienned green pepper
1 cup sliced fresh mushrooms
2 cans (2 1/4 ounces each) sliced ripe olives, drained
1/4 cup finely chopped sweet onion
Unroll both tubes of crescent dough and pat into an ungreased 15-in by 10-in by 1-in baking pan; seal seams and perforations. bake at 375 for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small bowl, beat the cream cheeses, yogurt, mayonnaise, milk, dill and garlic salt until smooth. Spread over crust. Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion. Cover and refrigerate for at least one hour.
Cut into squares. Refrigerate leftovers.
Tips and Tricks
Store brand crescent rolls are often cheaper while maintaining quality. Use Pampered Chef food chopper (see sidebar) to chop veggies. Buy presliced mushrooms to save time.
Make It Healthier
This recipe is a lightened up version of a favorite appetizer. The makeover recipe contains 61% less fat overall and almost 100 calories less per square.
How Kids Can Help
Roll out crescent rolls. Top crust with veggies.
1 piece equals 128 calories, 7 g fat (2 g saturated fat), 9 mg cholesterol, 365 mg sodium, 11 g carbohydrate, 1 g fiber, 4 g protein
1 starch, 1 fat