|
Spinach Pinwheels
By Sandra Woodruff
May 3, 2005, 08:57
Yield: 32 appetizers
10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup grated carrots
1/4 cup thinly sliced scallions
1/4 cup chopped black olives
8-ounce block reduced-fat (Neufchatel) cream cheese, softened to room temperature
4 whole wheat or spinach-flavored flour tortillas (10-inch rounds)
1. Place the spinach, carrots, scallions, olives, and cream cheese in a medium-sized bowl, and stir to mix well.
2.
Spread each tortilla with a-quarter of the cheese mixture, extending
the mixture all the way to the top and bottom edges, but only to within
1 inch of the sides.
3. Starting at the bottom, roll each
tortilla up tightly. Cut a 1 1/4-inch piece off each end, and discard.
Slice the remainder of each tortilla into eight equal pieces. Arrange
the rolls on a platter, and serve immediately. Or leave the rolls
intact, wrap in plastic wrap, and refrigerate for up to 8 hours before
slicing and serving.
Nutritional Facts (per appetizer)
Calories: 31
Carbohydrates: 3 g
Fiber: 0.6 g
Fat: 1.7 g
Sat. Fat: 1 g
Cholesterol: 5 mg
Protein: 1.5 g
Sodium: 68 mg
Calcium: 18 mg
GI rating: low
Diabetic exchanges: Count 3 appetizers as 1/2 starch and 1 fat
© Copyright 2005 by eatsmarttoday.com
|