Serves: 18
Total Calories: 207
1. Place cream cheese in a large bowl and wait about 30 minutes for cream cheese to soften. NOTE: Or remove cream cheese from wrappers and place in a large microwavable bowl. Microwave at 100% power (700 watts) for 20 to 25 seconds to soften.
2. Wash a pair of kitchen scissors. Snip parsley with scissors over a 1/2 -cup measuring cup. Snip until finely "chopped." Place parsley and sunflower kernels on a piece of waxed paper and mix the two together. Set aside to use later.
3. Place Cheddar cheese, dry onion soup mix, lemon juice, and cayenne pepper in bowl with cream cheese. With a fork, stir until well mixed. NOTE: It might be easier to mix with clean hands.
4. Divide cheese mixture in half. Shape each into a 9-inch log. Or, if you wish, take half of the mixture and make sixteen small cheese balls, using about 1 tablespoon of the mixture for each one.
5. Roll cheese logs and balls in parsley-sunflower mixture. If making ahead, wrap each log in foil or plastic wrap. Place small balls in a plastic bag. Store in the refrigerator.
6. Serve immediately or if refrigerated, remove cheese logs or balls from the refrigerator about 30 minutes before serving. Place on a plate with a small knife.
This Cheese Sticks and Stones recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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