- 5 cups oyster crackers
- 1 tsp canola oil
- 1 tsp dry minced onion
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dry dill weed
- 1 tsp dry parsley flakes
- 2 tsp water
- 1/3 cup non-fat yogurt
- 1/3 cup fresh shredded Parmesan cheese
- Measure crackers into 9" x 13" baking dish; set aside. In a large teflon coated skillet, heat oil to medium heat. Add dry onion and stir rapidly with wooden spoon. Quickly add other spices, stirring constantly. Add water; mix well.
- Stir in yogurt until well blended. Add oyster crackers and stir mixture until spices coat crackers. Spoon entire mixture back into cake pan. Sprinkle Parmesan evenly over crackers. Bake at 275F for 6-8 minutes, stirring occasionally. Bake until Parmesan is melted. Cool crackers thoroughly and place them in covered container for storage.
Recipe Yield: Servings: 1 serving (1/2 cup)
Nutritional Information Per Serving:
Fat: 5 grams
Sodium: 362 milligrams
Cholesterol: 3 milligrams
Protein: 4 grams
Carbohydrates: 18 grams
1 Starch/Bread; 1 Fat
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Book Title: Sweet Inspirations - A Sugar Free Dessert Cookbook
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