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Grind the peas in a food processor or crush them in a resealable plastic bag. Spread the crumbs on a plate. Repeat these steps for the granola, then the gingersnaps. Combine the parmesan and fennel on another plate. Shape the cheese into balls, working with about 1 rounded tablespoon at a time. Roll the balls in the coatings.
In advance: Roll the cheese into balls and refrigerate them, uncoated, for up to 24 hours. Roll the balls in the coatings bno more than 1 hour before the party.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 28 | ||
Calories from Fat: 14 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 32.9mg | 1 % | |
Potassium 24.6mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.8g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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