Jalapeno Poppers (light)

By Jan_C

PER SERVING (1/4th of recipe, 3 poppers): 106 calories, 3.5g fat, 639mg sodium, 14g carbs, 4.5g fiber, 4.5g sugars, 6.5g protein -- PointsPlus® value 3*

Ingredients

• 4 wedges The Laughing Cow Light Creamy Swiss cheese
• 2 tbsp. Frank's RedHot Original Cayenne Pepper Sauce, divided
• 3 tbsp. crumbled blue cheese
• 6 fresh whole jalapeño peppers
• 1/2 cup Fiber One Original bran cereal
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• Dash cayenne pepper
• 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)

Details

Preparation time 15mins
Cooking time 45mins
Adapted from hungry-girl.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray and set it aside.

In a small bowl, combine cheese wedges with 1 tbsp. hot sauce and mix well. Add blue cheese, stir, and set aside.

Halve the peppers lengthwise, and remove the seeds, stems, etc. Wash the halves and dry them very well. Evenly spoon and spread the cheese mixture into the pepper halves and set aside.

Put the cereal and spices in a blender or food processor. Grind to a breadcrumb-like consistency. Transfer the crumbs to a plate and set aside.

Pour egg substitute into a shallow bowl. Add remaining 1 tbsp. hot sauce and mix well. One at a time, gently cover the pepper halves with egg mixture, shake to remove excess, and then coat entirely with crumb mixture. Repeat with the remaining pepper halves, evenly placing them on the baking sheet.

Bake in the oven until the coating is crispy and the pepper halves have softened, 25 - 30 minutes. Serve with carrot and celery sticks, if you like, and enjoy!