Angelic Deviled Eggs

These deviled eggs are absolutely divine! Since most of the fat-laden yolks are removed and replaced with a melt-in-your-mouth filling of cottage cheese and Dijon mustard, you can still enjoy each luscious bite without all the guilt.

Ingredients

• 6 eggs
• ¼ cup low-fat (1%) cottage cheese
• 3 tablespoons prepared fat-free ranch dressing
• 2 teaspoons Dijon mustard
• 2 tablespoons minced fresh chives or dill
• 1 tablespoon diced well-drained pimiento or roasted red pepper

Directions:

1. Place eggs in medium saucepan; add enough water to cover. Bring to a boil over medium heat. Remove from heat; cover. Let stand 15 minutes. Drain. Add cold water to eggs in saucepan; let stand until eggs are cool. Drain and peel.
2. Slice eggs lengthwise in half. Remove yolks, reserving 3 yolk halves. Discard remaining yolks or reserve for another use. Place egg whites, cut sides up, on serving plate; cover with plastic wrap. Refrigerate while preparing filling.
3. Combine cottage cheese, dressing, mustard and reserved yolk halves in food processor; process until smooth. (Or, place in small bowl and mash with fork until well blended.) Transfer cheese mixture to small bowl; stir in chives and pimiento. Spoon into egg whites. Cover and chill at least 1 hour. Makes 12 servings.

Nutrition per Serving:

(Serving size = 1 filled egg half (without garnish))

• Calories = 24
• Total fat = 1 g
• Saturated fat = < 1 g
• Carbohydrate = 1 g
• Protein = 3 g
• Fiber = 1 g
• Cholesterol = 27 mg
• Sodium = 96 mg

Dietary Exchanges:

• Meat = ½

Source: www.diabeticcooking.com