Atkins Cheese Recipes

Ingredients:

8 thin slices Prosciutto di Parma - (
4 oz goat cheese, cut 8 slices
2 tbsp chopped drained sun-dried tomatoes, divided
=== BASIL VINAIGRETTE ===
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp prepared pesto sauce
1/8 tsp salt
1/8 tsp freshly-ground black pepper
4 cup mixed salad greens

Instructions:

Lay 1 slice prosciutto on a work surface; top with a slice of goat cheese,
an inch from narrow end. Top with 3/4 teaspoon sun dried tomatoes. Fold
end of prosciutto over cheese and roll up, folding in edges to enclose
cheese. Repeat with remaining prosciutto, cheese and tomatoes.

Heat oven to 300 degrees. Arrange pillows on a shallow baking pan, seam
side down; cover with foil. (Can be made ahead up to this point. Cover
tightly with aluminum foil and refrigerate up to one day.) Bake 5 minutes,
until just warm.

Make Basil Vinaigrette: Whisk together olive oil, vinegar, pesto sauce,
salt and pepper in a bowl. (Makes 1/4 cup)

To serve, divide greens on 4 plates; drizzle with dressing top with 2
pillows each.

This recipe yields 4 servings.

Carbohydrates: 3.5 grams
Net Carbs: 2 grams
Fiber: 1.5 grams
Protein: 10 grams
Fat: 19.5 grams
Calories: 228

Description:
"Delicate, paper-thin slices of Prosciutto di Parma (Italian dry-cured ham,
named for the area of its origin) are filled with a creamy, tangy white
goat cheese stuffing."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-24-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 198 Calories; 17g Fat (75.9%
calories from fat); 10g Protein; 3g Carbohydrate; 1g Dietary Fiber; 30mg
Cholesterol; 179mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit;
2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 4