Ingredients
2
boxes (10 oz each) frozen baby Brussels sprouts & butter sauce
1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2
cup reduced-fat sour cream
6
tablespoons shredded fresh Parmesan cheese
1/4
cup fat-free (skim) milk
1
tablespoon spicy brown or spicy stone-ground mustard
2
teaspoons fresh lemon juice
1/4
cup finely chopped red bell pepper
multigrain sea salt sweet potato chips, if desired
Assorted raw vegetables, if desired
Preparation
Heat oven to 350°F. Spray 1 1/2-quart shallow glass baking dish or 9-inch deep-dish glass pie plate with cooking spray.
Cook Brussels sprouts as directed on box. Pour into medium bowl; set aside.
In large bowl, beat cream cheese until smooth. Beat in sour cream, 1/4 cup of the Parmesan cheese, the milk, mustard and lemon juice until well blended. Stir in bell pepper. Chop Brussels sprouts; stir Brussels sprouts & butter sauce into cream cheese mixture until well mixed. Spread evenly in baking dish. Sprinkle with remaining 2 tablespoons Parmesan cheese.
Bake uncovered 20 to 25 minutes or until thoroughly heated. Serve with chips and raw vegetables.
