Blue cheese & cracked wheat crackers

5 dozen

Ingredients

Quantity Ingredient
1 cup All-purpose flour
½ cup Uncooked bulgur (cracked wheat)
½ teaspoon Salt
¼ teaspoon Baking soda
½ cup Low-fat buttermilk
¼ cup (1 oz.) Crumbled blue cheese
2 tablespoons Vegetable oil
2 tablespoons All-purpose flour; divided
x Vegetable cooking spray

Directions

Combine the first 4 ingredients in a medium bowl; stir well. Stir in buttermilk, cheese, and oil to form a soft dough (dough will be sticky). Divide dough into 4 equal portions, shaping each portion into a ball. Sprinkle 1 tablespoon flour over balls; cover and let rest 5 minutes.

Roll 1 ball into a 10 x 6-inch paper thin rectangle on a baking sheet coated with cooking spray, dusting dough with ¾ teaspoon flour to keep from sticking to rolling pin. Score dough by making 4 lengthwise cuts and 2 crosswise cuts to form 15 crackers. Prick each cracker diagonally 4 times with a fork.

Bake at 375 degrees F. for 11 minutes or until crisp. Remove from pan, and let cool completely on a wire rack. Separate into individual crackers. Repeat procedure with remaining dough and flour.

Store in an airtight container. Yield: 5 dozen (serving size: 1 cracker).

CALORIES 20 (32% from fat); PROTEIN 0.6g; FAT 0.7g (sat 0.2g, mono 0.2g, poly 0.3g); CARB 2.8g; FIBER 0.3g; CHOL 0mg; IRON 0.1mg; SODIUM 33mg; CALC 6mg.

Source: COOKING LIGHT magazine, 9/95.

Meal-Master format provided by iRis gRayson.

Submitted By IRIS GRAYSON On 09-02-95

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