Makes 32 TBSP, each approximately 62 calories, 5 grams fat, 2 grams carbs, 1 gram fiber and 2.5 grams protein; 2 WW Points+
2 cups roasted, salted almonds
Juice of ½ a lemon
1 tsp paprika
Pinch each of kosher salt and freshly ground pepper
¼ cup freshly grated Parmesan cheese
2 ounces crumbled extra sharp cheddar cheese
2 thin slices of prosciutto, chopped and pan fried until crispy
Chopped fresh basil
½ cup water
Slivered almonds for decoration (optional)
Pulse the nuts in a food processor until finely chopped. Add lemon juice, paprika, cheeses, prosciutto, salt and pepper and water. Process until well blended and creamy.
Shape into a flat disk and sprinkle the chopped basil all over, pressing in lightly. Top with a few slivered almonds.
Wrap up in plastic wrap and refrigerate until firm. Serve with cucumber rounds, whole grain baguette, or crackers.
Adapted from Mark Bittman’s Cheese-Nut Balls (Mark Bittman, The Food Matters Cookbook, Simon and Schuster, 2010, p 57.)