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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Veggie Diamonds Recipe

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This recipe for Veggie Diamonds is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkg (235 g) refrigerator crescent rolls
1 pkg (250 g) Philadelphia Cream Cheese softened
1/2 c (125 ml) Kraft Light Mayonnaise type dressing
2 c (500 ml) chopped fresh vegetables (finely chopped broccoli, cauliflower, green onion, red and yellow peppers and grated carrots seasoned with salt and pepper)
Directions:
Directions:
Unroll dough onto lightly greased jelly roll pan pressing together to cover entire pan. (Some dough may remain.) Bake at 375ºF (190ºC) for 10 min or until golden. Remove from oven and cool completely. Mix cream cheese and mayonnaise and spread evenly over crust. Sprinkle with vegetables. Gently press vegetable on surface. Cover with plastic wrap and refrigerate for 2 hours. To serve cut in diamond shapes.
Number Of Servings:
Number Of Servings:
Makes 40 Pieces

 

 

 

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