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Roasted Pepper Roll-Ups<\/p>\nRoasted Pepper Roll-Ups<\/p>\n
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1\/2 of an 8-ounce package reduced-fat cream cheese, softened<\/p>\n
4 ounces soft goat cheese<\/p>\n
1 T. fat-free milk<\/p>\n
1 small clove garlic, minced<\/p>\n
1\/4 tsp. freshly ground black pepper<\/p>\n
1\/2 cup purchased roasted red sweet peppers, drained and finely chopped<\/p>\n
1\/4 cup snipped fresh basil<\/p>\n
8 8-inch whole wheat or plain flour tortillas<\/p>\n
2 cups packed fresh spinach leaves<\/p>\n
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For filling, in a medium bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic, and black pepper; beat until smooth. Stir in red peppers and basil.\u00a0 To assemble, divide filling among tortillas, spreading to within 1\/2 inch of the edges. Arrange spinach leaves over filling to cover. Carefully roll tortillas up tightly. Cover and chill roll-ups for 2 to 24 hours. Tote in an insulated container with ice packs. To serve, use a sharp knife to cut roll-ups crosswise into 48 pieces.<\/p>\n
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Makes 24 servings<\/p>\n
Per Serving: 74 Calories, 3 g Total Fat, 1 g Fiber,<\/p>\n","protected":false},"excerpt":{"rendered":"
Roasted Pepper Roll-Ups 1\/2 of an 8-ounce package reduced-fat cream cheese, softened 4 ounces soft goat cheese 1 T. fat-free milk 1 small clove garlic, minced 1\/4 tsp. freshly ground black pepper 1\/2 cup purchased roasted red sweet peppers, drained and finely chopped 1\/4 cup snipped fresh basil 8 8-inch whole wheat or plain flour tortillas 2 cups packed fresh spinach leaves For filling, in a medium bowl, beat cream cheese with an electric mixer on medium to…<\/p>\n