Instructions

1. Step 1 – In a medium saucepan, mix water and sugar. Bring to a boil.
2. Step 2 – Add berries. Bring to a boil and simmer for 10 minutes without stirring. Pour into another bowl to cool.
3. Step 3 – Chop the green onion – including the greens, the jalapeno, and the cilantro. Add this to the berry mixture. Add the cumin and fresh lime juice. It’s ready!
4. Step 4 – You can substitute canned cranberries or cranberry sauce for the fresh and just omit the water and sugar and begin the recipe from Step 3. You can also substitute Coriander for the fresh cilantro if you don’t have any fresh on hand.

• This is best if made the day before, but it’s still great fresh from the kitchen. Refrigerate overnight if you make the night before.
• Vegetarians can use this sauce on any meatless Thanksgiving entree as well.
• Use caution with the jalapeno seeds. Wash hands thoroughly after slicing any peppers.

By Kim Carson

I don’t believe in giving up anything when it comes to food, but I don’t want my nibbles to take up my whole allotment of fat for the day. I created this version of jalapeño poppers that are baked but still have the yummy contrast of creamy filling with crunchy breadcrumb coating.

While it’s fun to meet friends out for munchies and a glass of wine at the bar, when the weather gets rainy and chilly, I’d prefer to do more entertaining in my home. Making treats like this — served alongside a crudité platter, or maybe a plate of toast with cream cheese and smoked salmon — makes an easy, light spread to catch up over the latest gossip.

Baked Jalapeño Poppers

Makes 24 poppers

12 fresh jalapeño peppers, halved lengthwise, stems, seeds and membranes removed
1 8-ounce bar reduced fat cream cheese
1 cup grated part-skim mozzarella cheese
1 teaspoon cumin seeds, slightly crushed
1 teaspoon mild ground chili
1/4 teaspoon freshly ground black pepper
1 egg
2 egg whites
1/2 cup wheat flour
1 cup seasoned dry breadcrumbs
1/2 teaspoon salt

Preheat the oven to 350 degrees F. Lightly coat baking sheet with nonstick spray and set aside. In a large bowl, mash together the cream cheese, mozzarella, cumin seeds, mild chili powder and black pepper. In a shallow dish, whisk egg with egg whites. Spread the flour out on a sheet of wax paper. Spread the breadcrumbs out on another sheet of wax paper.

Fill the hollow of each half pepper with a heaping tablespoon of the cream-cheese mixture. One at a time, dredge in the flour, dip into the egg whites, then press into the crumbs to coat. Repeat with remaining peppers. Place the coated peppers, cut side up, on baking sheets and bake until the peppers are tender and the crust is golden, about 25 to 30 minutes. Serve immediately.

One serving (1 popper): 70 calories, 3 grams total fat, 1.8 grams saturated fat, 177 milligrams sodium, 6 grams total carbohydrate, 4 grams protein

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.