Ingredients Jump to Instructions ↓

  1. 8 oz 227g Low fat jalapeno jack - cheese; shredded

  2. 2 tablespoons 30ml Butter - softened

  3. 1 cup 62g / 2 1/5oz Whole wheat pastry flour*

  4. 1 Salt - or herbal salt sub

  5. 1/4 teaspoon 1 1/3ml Cayenne pepper - opt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * or white all-purpose flour Line a large cookie sheet with waxed paper. In a bowl, combine all ingredients. Shape mixture into 1/2 inch balls and place on cookie sheet; don't let balls touch each other. Freeze until hard. To bake, preheat oven to 450. Place cheese balls on an ungreased cookie sheet and bake for 10-12 minutes. Serve hot. Recipe by Mary Carrol From the Best of Vegetarian Times recipe cards Helpful hints: Freeze cheese balls at least a few hours before baking. Freezing allows cheese to harden so balls hold their shape in the oven. Unbaked cheese balls may be kept in the freezer in a tightly covered container for up to 2 weeks. VT's note: These spicy little morsels are so easy to assemble that making them is almost as much fun as eating them! Mix them up, freeze and they're ready when you are.


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