Recipes

Ingredients:

• 2 packages or 1 large container Tortelloni of your choice (about 18 ounces total)
• Green Dip Ingredients:
• 1/3 cup light cream cheese
• 2 tablespoons prepared pesto
• 2 tablespoons fat-free half-and-half (or any type of milk)
• Pepper to taste
• Salt to taste, if desired
• Red Dip Ingredients:
• 1/3 cup light cream cheese
• 2 tablespoons drained, julienne sun-dried tomatoes (available in bottles in produce section)
• 2 tablespoons fat-free half-and-half (or any type of milk)
• Pepper to taste
• Salt to taste, if desired

Preparation:

1. Add pasta to 4 quarts boiling water in large saucepan. Boil gently, uncovered, until just tender (al dente), about 6-8 minutes. Drain well and rinse with cold water. Arrange on serving platter
2. While tortelloni are boiling, add the green dip ingredients to a small mixing bowl. Using an electric mixer, beat the ingredients on medium-low speed until well blended. Spoon into small serving cup.
3. Add the red dip ingredients to a small mixing bowl. Using an electric mixer, beat on medium-low speed until well blended. Spoon into a small serving cup.
4. Arrange red and green dip serving cups on platter with tortelloni. Serve as side dish or appetizer.

Yield:
10 servings

Nutritional Information:
Per serving: 152 calories, 7 g protein, 13 g carbohydrate, 7.5 g fat, 3 g saturated fat, 75 mg cholesterol, 1 g fiber, 215 mg sodium. Calories from fat: 45%.

SOURCE: © 2005 Elaine Magee

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