Fat Free Vegetable Cheese Bagel Recipes

BAGEL WITH A VEGGIE SCHMEAR

Steps:

• In a bowl, beat cheeses, lime zest and lime juice until blended. Fold in chopped vegetables and basil. Serve on bagels with tomato slices. If desired, sprinkle with pepper.

CREAMY VEGETABLE SPREAD ON WHOLE-WHEAT BAGELS

Steps:

• In a medium bowl, stir together cream cheese, carrot, bell pepper, scallion, and parsley; season with salt and pepper. Spread bagel halves with vegetable spread, and serve. (Store remaining spread in an airtight container up to 5 days.)

FAT FREE BAGEL

Steps:

• Combine yeast and 1 cup of flour.
• In seperate bowl, combine water, sugar, and salt.
• add to flour mixture.
• stir in raisin, cinnamon, and sugar, if using.
• beat with electric mixture until no lumps remain and mixture is sort of splashy.
• add raisins, if using, and remaining flour.
• mix until dough is tough.
• turn out on floured surface and knead for 6-8 minutes.
• cover and let rise 10-15 minutes.
• spray a large cookie sheet.
• Divide the dough into 12 to 24 portions, rolling each into a ball and pulling a hole through in the middle with your fingers.
• Place the bagels on the cookie sheet, cover and let rise in a warm place for at least 20 minutes and no more than 2 hours (or you'll have dough coming out of your ears).
• Meanwhile, put one gallon of water and one tablespoon of sugar in a large pot to boil; reduce to simmering. Cook bagels, 4 or 5 at a time for 4 to 7 minutes (depending on the toughness of the skin you prefer - the longer they boil, the tougher they get), turning once.
• Preheat oven to 375 degrees F.
• Bake 31 minutes, or until golden brown.