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Bacon And Tomato Party Cups
Joanna Lund
KWQC-TV6 12/21/2005


1 (7.5 ounce) can Pillsbury refrigerated buttermilk biscuits
1/4 cup Oscar Mayer or Hormel Real Bacon Bits
1/4 cup chopped onion
1 cup peeled and chopped fresh tomatoes
2/3 cup shredded Kraft reduced-fat Cheddar cheese
1/2 cup Kraft fat-free mayonnaise
1 teaspoon dried basil

Preheat oven to 375 degrees. Spray 20 wells of 2 miniature muffin pans with butter-flavored cooking spray. Separate biscuits and cut each in half. Press each half into prepared muffin wells. In a medium bowl, combine bacon bits, onion, tomatoes, and Cheddar cheese. Add the mayonnaise and basil. Mix well to combine. Spoon about 1 tablespoon mixture into each biscuit "cup". Bake for 18 to 22 minutes. Place muffin pans on wire racks and let set for 5 minutes. Remove muffins from pans and continue cooling on wire racks. Good served warm or cold.

HINT: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.

Serves 10 (2 each) - Each serving equals:
HE: 3/4 Bread, 1/4 Protein, 1/4 Vegetable, 18 Optional Calories
94 Calories, 2 gm Fat, 5 gm Protein, 14 gm Carbohydrate,
447 mg Sodium, 51 mg Calcium, 1 gm Fiber
Diabetic Exchanges: 1 Starch
From: December 1999 Healthy Exchanges Newsletter



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