From Paulette Vickery's Recipe Collection

BB: SPINACH BALLS

appetizers, vegetables

2 cup pepperage farm stuffing mix
2 pkg chopped spinach, cooked
4 each eggbeaters, (1 carton)
1 cup liquid butter buds
1/3 cup nonfat parmisan cheese
1/2 teaspoon light salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon thyme

Mix all ingredients and chill for 1 hour. Shape into 1 inch balls, and bake immediately, or freeze on a cookie sheet. Store frozen spinach balls in a plastic bag. Bake 15 minutes at 325 degrees, or 30 minutes if frozen. Makes 80 balls, 4 balls per serving. Per serving: fat 0.3 G, cholesterol 0 MG, fiber 1 G, calories 53, 5 percent calories from fat, protein 3 G, carbohydrate 6 G, sodium 200 MG.

Yield: 20 servings




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