CARROT AND CHEESE BALLS

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• 1/2 cup low-calorie process cheese
• 3 ounces Neufchatel cheese, softened
• 1 cup finely shredded carrots
• 1/3 cup grape-nuts cereal
• 2 tablespoons minced parsley

Beat cheeses together. Add carrots to cheese mixture. Cover, refrigerate at least 1 hour. Mix cereal and parsley. Shape cheese mixture into 16 balls, rolling in parsley mixture. Cover, refrigerate 1 hour. Makes 16 cheese balls. 60 calories per ball.

• Trim & Thin 4-Ingredient Cookbook by Shirley Atwater-McClay and Marilyn Miech. 1988
• JOY OF COOKING