Well, you’re looking at my lunch for today — the result of an eBay purchase of 2 aluminum baking sheets that arrived this morning. I decided parmesan crisps would be a nice way to christen the pans and make for a flavorful side to my lunchtime salad.
I am still inspired by my olive oil cracker baking over the weekend where I seasoned the crackers with a variety of toppings, so I wondered how well the approach would work on the crisps. After making the mounds of ground parmesan, I sprinkled some with sesame seeds, freshly ground black pepper, and while others received a dusting of herbs d’provence.
6 tablespoons grated parmesan
Any mix-ins that you desire (i.e. black pepper, sesame seeds, herbs)
Heat oven to 400 degrees. Place 1 tablespoon in a mound on a silpat/silicone mat lined baking sheet. Space the parmesan mounds 1 ” apart. Sprinkle mounds with any desired toppings — I used about a 1/4 teaspoon per mound. Bake for 3-5 minutes or until golden brown. Each crisp is considered 1/2 point on the Weight Watcher’s system (toppings for the crisps were not factored in)
So, with the crisps underway I hadn’t given any thought to what my salad would be. I didn’t want to use the same old bottle of dressing I’d been using, so decided to play with make a low calorie vinaigrette dressing. I surprised myself with the following — yes, it looks like mud or chocolate pudding, but it actually tastes quite good. It’s slightly thick, so works perfectly as a fruit/veggie dip or creamy salad dressing.
Blueberry Thyme Vinaigrette
1 tablespoon fat-free cream cheese
1 tablespoon sugar-free blueberry preserves
1 tablespoon balsamic vinegar
1/4 teaspoon dried thyme
Dash of cayenne
Salt and pepper to taste
Heat preserves and cream cheese in microwave for 20-30 seconds to soften. Remove and whisk in the vinegar and thyme until smooth. Season to taste. 25 calories, 0 fat, 0 fiber = nearly 1 point on Weight Watcher’s program.
I’m still nibbling on my last remaining crisp. They are so wonderful … I don’t want them to end.