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Low Fat Dijon Dippers
1/4 cup buttermilk
2 tablespoon butter, melted
2 tablespoon Dijon mustard
1 cup fine dry whole wheat bread crumbs
1/2 cup grated Parmesan cheese
1 tsp dried parsley
1 large zucchini
1 sweet white onion
12 large fresh mushrooms
Dijon Dip, recipe follows
Preheat oven to 400F (200C). In shallow bowl combine buttermilk, butter and mustard. In plastic bag combine bread crumbs, Parmesan cheese and parsley. Slice zucchini and onion 1 inch (2.5cm) thick. Separate onion into rings. Dip vegetables into buttermilk mixture then breadcrumb mixture to coat. Place on non-stick or lightly greased baking sheet. Bake about 6 minutes or until golden. Serve with Dijon Dip.
Yield: 26 servings
Calories......42.....Fat.....1.8 g.....Carbs.....4.7 g....Sodium....96 mg....Fiber....0.6 g.
Dijon Dip
1 cup lower-fat plain yogurt
1/4 cup finely chopped green onion
1 garlic clove, minced
1 tsp Dijon mustard
Combine all ingredients.
Yield: 1 cup.
Calories....9....Fat.....trace.....Cabs.....1.3 g.....Sodium......16 mg....Fiber.....0 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
