Creamy Baked Broccoli with Tomatoes and Kale Directions:
- Preheat oven to 375°F (190°C).
- Lightly spray a baking dish with cooking spray.
- In a large mixing bowl, combine the broccoli florets, cherry tomatoes, and chopped kale. Toss until well mixed and set aside.
- In a separate bowl, combine the fat-free Greek yogurt, reduced-fat cream cheese, minced garlic, and Italian seasoning. Season with salt and pepper to taste.
- Stir in half of the grated Parmesan cheese and half of the shredded mozzarella cheese until well combined.
- Pour the creamy sauce over the vegetables, mixing until they are evenly coated.
- Transfer the vegetable mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the remaining Parmesan and mozzarella cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the vegetables are tender.
- Remove from the oven and let it cool for a few minutes before serving.
WW Points Calculation:
- Broccoli, cherry tomatoes, kale, and garlic: 0 pts
- ½ cup fat-free Greek yogurt: 0 pts
- ¼ cup reduced-fat cream cheese: 2 pts
- ¼ cup grated Parmesan cheese: 5 pts
- ½ cup reduced-fat shredded mozzarella cheese: 4 pts
Total Points: 11 points
Servings: 4
Per Serving: 2.75 points
Nutrition Information:
- Calories: Approx. 105 per serving
- Fat: 4g
- Protein: 10g
- Carbohydrates: 8g
- Sugar: 3g
- Sodium: 250mg
I'm waiting for your comments! Enjoy!
