Angelic Deviled Eggs

Angelic Deviled Eggs
Makes 12 servings

Ingredients:
6 eggs
1/4 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

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.

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. Remove shells from eggs; discard shells.

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 mini 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. Garnish, if desired.

Nutritional Information:

Nutrients per Serving:
(1 filled egg half (without garnish))
Calories: 24
Calories from Fat: 26 %
Total Fat: 1 g
Saturated Fat: <1 g
Cholesterol: 27 mg
Carbohydrate: 1 g
Fiber: 1 g
Protein: 3 g
Sodium: 96 mg

Dietary exchanges:
Meat: 1/2