Nearly everyone loves poppers but sometimes you might want to indulge in a lighter version. These poppers are made with baby bell peppers, jalapeño peppers, garlic scallion, fat free cheeses and a small amount of whole wheat panko bread crumbs.

These poppers are easy to make and you just throw them in the oven and in about 10 minutes they are done.

I do note that peppers always differ in size and also in heat so your portion and your heat of popper might differ. I recommend Adding the chopped jalapeño last so you can judge how much heat you want. You might want more or you might want less heat.

Ingredients for about 12 servings (about 4 poppers per serving)

24 baby bell peppers

7 oz fat free shredded cheddar cheese

8 oz fat free cream cheese

4 jalapeños remove stems and mince (*note this ingredient you might want to add at the end so you can control the heat)

1 garlic clove minced

2 scallion minced

1/2 cup whole wheat panko bread crumbs

optional fresh ground salt and pepper for finishing

Directions.

Set your oven to 400 degrees F.

Cut each bell in a diagonal removing ribs and seeds.

Put peppers to the side.

Mix up your cheeses, with jalapeños, garlic and scallions

and with a butter knife fill each pepper half.

Now dip them lightly in the panko.

Set your peppers on the baking sheet and place in your 400 degree F oven. They will be done in about 10 minutes. When you pull them out add some fresh ground salt and pepper if desired.

Here are your next to fat free skinny baked poppers! You can eat a bunch they are very light and tasty. They don’t drip because of the fat free cheeses and you get just enough crumbs to be happy. The scallions and garlic help to add flavor to cover the fat free cheeses.

The forking truth is that these aren’t the best popper out there because they aren’t fried and are filled with fat free cheese but they still are TASTY, next to fat free and might be the lowest calorie popper out there.

It’s very easy to prepare delicious foods using indulgent ingredients like butter, cheese, heavy cream and bunches of others favorites. When you try to prepare your foods low fat you have to bump up the flavors and use a few tricks.

I used waxy red skin less starchy potatoes for this potato salad and instead of boiling the potatoes I roasted them in the oven with a minimal amount of cooking spray till fork tender so they won’t absorb as much dressing as boiled potatoes. The dressing is made from 10 calorie a Tablespoon Fat Free Mayo, Non-Fat Greek Yogurt,  jarred horseradish and dijon mustard. To infuse flavor to the potatoes I added two Tablespoons of Apple Cider Vinegar to bump up the flavor that’s missing from the non-fat dressing. When cooking very low fat you have to be selective about the salt and pepper you use. Sea Salt is the best tasting salt that I know of and Tellicherry is the best tasting of the black peppercorns I know of.

Significate reduction in fat, calories and carbs verses regular full fat recipes.

Mayonnaise          Kraft FF Mayo           Sour Cream                 Non-Fat Greek Yogurt

 

calories1/2 cup   458                    88                               246                                   60

fat                    39.24 g                    3.2                              24.1                                   0

carbs               28.08                        8                                 4.91                                  4.5

 

So here it is……

Ingredients for 8 servings

2 lbs red potatoes washed, cut in fork friendly sized cubes

2 Tablespoons apple cider vinegar

1/2 teaspoon fresh ground sea salt (or to taste)

1/3 teaspoon fresh ground tellichery black pepper (or to taste)

1 celery rib/stalk fine chopped

3 scallions chopped well

1 teaspoon fresh dill chopped well

2 Tablespoons fresh parsley chopped

1/2 cup fat free mayonnaise (I used Kraft Brand that’s only 10 calories a Tablespoon)

1/2 cup non-fat Greek Yogurt

1/4 cup plus 2 Tablespoons horseradish (from a jar)

1 Tablespoon dijon mustard

non-stick cooking spray

Directions

Turn on your oven to 350 degrees F. Get your baking sheet and lightly spray with non-stick cooking spray. Apply potatoes to pan and lightly spray the tops of the potatoes. Roast in oven till fork tender or about an hour depending on your oven.

Make sauce-

In a small bowl mix together the mayo, yogurt, horseradish and dijon and set to side.

If you didn’t alway chop your scallions, parsley, celery, dill do it now or just place them in your bigger bowl for mixing.

When your potatoes are done…….

season them with your salt and pepper and while warm put them in your mixing bowl with the vegetables and sprinkle the vinegar on the potatoes to season them further.

Mix well

Lastly mix in dressing and adjust seasonings as you like.

Serve Chilled. The potatoes almost taste buttered and you get all that creamy horseradish flavor. This doesn’t taste fat free at all. If you like horseradish and potatoes you should enjoy this recipe. I thought this salad really needed a day for the flavors to marry well.