1 (16-oz.) loaf French bread, cut into 1-inch cubes
3 T. reduced-calorie stick margarine
1 1/2 C. chopped celery
3/4 C. chopped onion
1/4 C. water
1/2 tsp. salt
1/2 tsp. rubbed sage
1/2 tsp. dried thyme
1/4 tsp. pepper
1 (10 1/2-oz.) can low-salt chicken broth
Vegetable cooking spray

Place bread cubes in a layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted; place in a bowl. Melt margarine in a saucepan over medium heat. Add celery and onion; sauté 10 minutes. Remove from heat; stir in water and next 5 ingredients (water through broth). Add bread cubes, tossing to coat; spoon into a 2-quart casserole coated with cooking spray. Cover; bake at 375° for 30 minutes.

Yield: 10 servings
Serving size: 1/2 C.

Calories: 162
Fat: 3.4g
Fiber: 1.6g