Lend a little Italian flavor to your next get-together with these kabobs. Cheese tortellini is marinated in salad dressing, then skewered onto toothpicks along with stuffed olives, salami and cheese.
—PATRICIA SCHMIDT STERLING HEIGHTS, MI
PREP: 25 MIN. + MARINATING • MAKES: 1 1/2 DOZEN
18 refrigerated cheese tortellini
1/4 cup fat-free Italian salad dressing
6 thin slices (4 ounces) reduced-fat provolone cheese
6 thin slices (2 ounces) Genoa salami
18 large pimiento-stuffed olives
1. Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine tortellini and salad dressing. Seal bag and refrigerate for 4 hours.
2. Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread a tortellini, salami roll-up and olive on a toothpick.
PER SERVING 2 appetizers equals 92 cal., 6 g fat (3 g sat. fat), 16 mg chol., 453 mg sodium, 5 g carb., trace fiber, 7 g pro. Diabetic Exchanges: 1 lean meat, 1 fat.