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Skewered Tortellini with Ranch-Style Dip

Prep time 21 mins
Cook time 6 mins
Chill time 1 hr
Yield 18 appetizer servings (1 skewer and 1 1/2 tablespoons dip per serving).

Ingredients

  • 1 (16-ounce) carton nonfat sour cream
  • 1 (1-ounce) envelope Ranch-style dressing mix
  • 1/2 cup fresh basil leaves
  • 3 tablespoons fat-free milk
  • 36 refrigerated cheese-filled tortellini (about half of a 9-ounce package)
  • 3 medium-size sweet red peppers, seeded and cut into 1-inch pieces
  • 3 medium zucchini, cut into 1/2-inch-thick slices

Nutrition Information

  • calories 51
  • caloriesfromfat 7 %
  • fat 0.4 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.4 g
  • carbohydrate 7.5 g
  • fiber 0.3 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 162 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients in container of an electric blender or food processor; cover and process until smooth. Transfer mixture to a bowl; cover and chill at least 1 hour.

  2. Cook tortellini according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain again. Thread 2 tortellini alternately with pepper pieces and zucchini slices onto 18 (6-inch) wooden skewers. Serve with Ranch-style dip.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook