Mini-Cheese Balls - Weight Watchers - cooking recipe

Ingredients

3/4 cup shredded low-fat cheddar cheese
3/4 cup low fat 2% cottage cheese
1 tablespoon horseradish mustard
1/8 teaspoon cayenne
8 ounces fat free cream cheese, cut up and softened
1/4 cup sun-dried tomato, chopped (not packed in oil)
9 .oz dry vegetable soup mix (1 package)
1/2 cup chopped fresh flat leaf parsley
8 bagel chips or 8 French bread, slices

Preparation

Puree the cheddar, cottage cheese, mustard, and cayenne in a food processor. Add the cream cheese, tomatoes, and soup mix; process until blended. Transfer the cheese mixture to a medium bowl. Cover and refrigerate overnight.
Sprinkle half the parsley on a sheet of plastic wrap. Drop the cheese mixture by 1/4 cupfuls on the parsley making a total of 8 mounds. Sprinkle with the remaining parsley. Gently roll each mound into a ball, pressing the parsley so that it adheres. If making ahead, cover and refrigerate overnight. Serve with the bagel chips.