Making cookies this holiday season? Check out these tips for making Christmas cookies.
Makes 20 servings
|2||pounds broccoli spears|
|1/3||cup fat-free sour cream|
|1/4||cup reduced-fat mayonnaise|
|2||tablespoons thawed frozen orange juice concentrate|
|1||tablespoon Dijon mustard|
|1||teaspoon dried basil|
|1||pound smoked turkey, very thinly sliced|
- Arrange broccoli spears in single layer in large, shallow microwavable dish. Add 1 tablespoon water. Cover dish tightly with plastic wrap; vent. Microwave on HIGH 6 to 7 minutes or just until broccoli is crisp-tender, rearranging spears after 4 minutes. Carefully remove plastic wrap; drain broccoli. Immediately place broccoli in cold water to stop cooking; drain well. Pat dry with paper towels.
- Combine sour cream, mayonnaise, juice concentrate, mustard and basil in small bowl.
- Cut turkey slices into 2-inch-wide strips. Spread sour cream mixture evenly onto strips. Place 1 broccoli spear at short end of each strip. Starting at short end, roll up tightly, allowing broccoli spear to protrude from one end. Place on serving platter; cover with plastic wrap. Refrigerate until ready to serve.
To cook broccoli on stove top, bring small amount of water to a boil in saucepan. Add broccoli spears; cover. Simmer 2 to 3 minutes or until broccoli is crisp-tender. Immediately place broccoli in cold water to stop cooking; drain well. Continue as directed.
|Serving Size:||2 roll-ups|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||19 %|
Check out more recipes for Roll-Ups & Quesadillas