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Obesity Discussion · 02-07-07, 01:06 PM

PROSCIUTTO PILLOWS STUFFED WITH GOAT CHEESE

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:05:00

Calories: 228
Fat: 19 grams
Protein: 10 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
8 thin slices Prosciutto di Parma (4 ounces)
4 ounces goat cheese, cut into 8 slices
2 tablespoons drained and chopped sun-dried tomatoes in
oil, divided
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon prepared pesto sauce
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups mixed salad greens
1. Lay 1 slice prosciutto on a work surface; top with a slice
of goat cheese, an inch from narrow end. Top with 3/4
teaspoon sun dried tomatoes. Fold end of prosciutto
over cheese and roll up, folding in edges to enclose
cheese. Repeat with remaining prosciutto, cheese and
tomatoes.
2. Heat oven to 300F. Arrange pillows on a shallow baking
pan, seam side down; cover with foil. (Can be made
ahead up to this point. Cover tightly with aluminum foil
and refrigerate up to one day.) Bake 5 minutes, until just
warm.
3. Make Basil Vinaigrette: Whisk together olive oil, vinegar,
pesto sauce, salt and pepper in a bowl. Makes 1/4 cup.
To serve, divide greens on 4 plates; drizzle with
dressing top with 2 pillows each.
Delicate, paper-thin slices of Prosciutto di Parma (Italian drycured
ham, named for the area of its origin) are filled with a
creamy, tangy white goat cheese stuffing. They are served
warm, over mixed greens drizzled with light vinaigrette.

02-07-07, 01:06 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Prosciutto Pillows Stuffed with Goat Cheese PROSCIUTTO PILLOWS STUFFED WITH GOAT CHEESE Servings: 4 Prep time: 0:15:00 Bake/Cook time: 0:05:00 Calories: 228 Fat: 19 grams Protein: 10 grams Carbohydrates: 3 grams Fiber: 1 grams Net Carbs: 2 grams 8 thin slices Prosciutto di Parma (4 ounces) 4 ounces goat cheese, cut into 8 slices 2 tablespoons drained and chopped sun-dried tomatoes in oil, divided 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon prepared pesto sauce 1/8 teaspoon salt 1/8 teaspoon pepper 4 cups mixed salad greens 1. Lay 1 slice prosciutto on a work surface; top with a slice of goat cheese, an inch from narrow end. Top with 3/4 teaspoon sun dried tomatoes. Fold end of prosciutto over cheese and roll up, folding in edges to enclose cheese. Repeat with remaining prosciutto, cheese and tomatoes. 2. Heat oven to 300F. Arrange pillows on a shallow baking pan, seam side down; cover with foil. (Can be made ahead up to this point. Cover tightly with aluminum foil and refrigerate up to one day.) Bake 5 minutes, until just warm. 3. Make Basil Vinaigrette: Whisk together olive oil, vinegar, pesto sauce, salt and pepper in a bowl. Makes 1/4 cup. To serve, divide greens on 4 plates; drizzle with dressing top with 2 pillows each. Delicate, paper-thin slices of Prosciutto di Parma (Italian drycured ham, named for the area of its origin) are filled with a creamy, tangy white goat cheese stuffing. They are served warm, over mixed greens drizzled with light vinaigrette. Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to www.atkins.com __________________