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Tag: italian

  • Asparagus and Bok Choy Frittata

    Asparagus and Bok Choy Frittata

    How to Make Asparagus and Bok Choy Frittata

    Perfect for breakfast, brunch, or even dinner, our Asparagus and Bok Choy Frittata is a flavorful and diabetes-conscious dish designed to delight your taste buds with minimal effect on your blood glucose (blood sugar). This frittata combines the freshness of asparagus and the mild crunch of bok choy with protein-packed eggs, creating a balanced and nutritious meal for those with diabetes. Packed with essential nutrients, this frittata is a delicious addition to your diabetes-friendly menu, offering a satisfying culinary experience.


    5 min prep time


    10 min cook time


    6servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat a large ovenproof skillet over medium heat.

    2. Add oil, asparagus, bok choy, salt, and pepper to the skillet. Cook, stirring occasionally, until veggies soften, 2–3 minutes.

    3. Crack the eggs into a large bowl and whisk to combine.

    4. Preheat the oven to broil.

    5. Reduce heat to low and pour the egg mixture into the skillet. Gently lift the cooked eggs around the edge with a spatula until the sides are firm but the top is still runny, 3–4 minutes.

    6. Sprinkle cheese over the frittata. Place the skillet in the oven and broil until the top is set and the cheese is melted, 1–2 minutes. Slice into six equal pieces.

    Low Carb
    Italian
    American
    One Pot
    Main Dish
    Breakfast and Brunch
    Budget Friendly
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    Nutrition facts

    6 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      14g

    • Potassium
      395mg
      8%

    Ingredients

    olive oil
    2 tbsp

    asparagus (chopped into bite-size pieces)
    1 bunch

    baby bok choy (chopped)
    1 head

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    egg substitute
    2 cup

    reduced-fat mozzarella (shredded)
    2/3 cup

  • California Date Chocolate Truffles

    California Date Chocolate Truffles

    How to Make California Date Chocolate Truffles

    These California Date chocolate truffles are perfect for satisfying your sweet tooth in a healthier way. The dates provide natural sweetness and fiber, while the cocoa powder adds a rich, chocolatey flavor. With no added sugars and heart-healthy fats from the almond butter, they’re a treat that can be enjoyed as part of a balanced diabetes-friendly meal.


    50 min prep time


    8servings


    1 truffle

    Print Recipe >

    Step-By-Step Instructions:

    1. Soak the pitted California Dates in warm water for 10 minutes to soften, then drain well. 

      Tip: Microwave for 1 minute to soften the California Dates.

    2. Add the California Dates to a food processor along with the cocoa powder, almond butter, butter, vanilla extract, and sea salt. Blend until the mixture is fully incorporated.

    3. It should look a little crumbly, but moldable if you press it. If you want more texture to hold the balls together, add 1 tsp of nut butter at a time.

    4. Scoop out the mixture into 2-tablespoon servings and roll into balls using your hands. A 2-tablespoon (1-ounce) cookie scoop works well here for uniform sizes.

    5. Optional: Coat the truffles with cocoa powder for a deeper, rich chocolate flavor.

    6. Place the truffles on a plate or in an airtight container and refrigerate for at least 30 minutes to firm up before serving.

    Italian
    French
    American
    No Cook
    Foodie
    Dessert
    Snacks
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    Nutrition facts

    8 Servings



    • Serving Size

      1 truffle


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      8mg

      3%

    • Sodium
      15mg

      <1%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        13g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      210mg
      4%

    Ingredients

    California Medjool dates (pitted)
    1 cup

    unsweetened cocoa powder
    1/4 cup

    almond butter (or any nut butter)
    2 tbsp

    butter (unsalted)
    2 tbsp

    vanilla extract
    1/2 tsp

    sea salt (optional)
    1/4 tsp

  • California Date, Pear, & Mozzarella Pizza

    California Date, Pear, & Mozzarella Pizza

    How to Make California Date, Pear, & Mozzarella Pizza

    This California Date, Pear, and Mozzarella Pizza is a unique and delicious entree with no added sugar. Using a cauliflower pizza crust, this recipe keeps things light while delivering indulgent flavors. Topped with mozzarella, caramelized California Dates, and sweet sliced pears, it’s a perfect blend of savory and sweet, making it ideal for entertaining or a quick weeknight meal. Plus, it’s a vegetarian-friendly entree too.


    10 min prep time


    25 min cook time


    5servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven according to the instructions on the cauliflower pizza crust package

    2. Place the pizza crust on a baking sheet and evenly distribute the mozzarella cheese over the top.

    3. Layer the sliced pears and chopped California Dates over the cheese, and season with a pinch of sea salt and black pepper.

    4. Bake according to the instructions on the pizza packing, or until the cheese is melted and the crust is golden brown. We baked the pizza for 12 minutes. 

      Tip: Broil for 1-2 minutes at the end to get the cheese a bit more browned and bubbling and to caramelize the California Dates.

    5. Remove from the oven and sprinkle with fresh sage. Tip: Quickly pan-fry your sage for even more of a savory flavor. 

    6. Cut into 5 even slices and serve warm.

    Italian
    Holidays & Entertaining
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    5 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        11g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      121mg
      3%

    Ingredients

    cauliflower pizza crust (11 ounce)
    1 whole

    mozzarella cheese (low fat)
    2 oz

    pesto sauce
    2 tbsp

    pear (thinly sliced)
    1/2 med

    California Medjool dates (pitted and chopped)
    3 whole

    fresh sage
    4 leaves

    sea salt
    1/8 tsp

    black pepper
    1/8 tsp

  • Pesto-Encrusted Cod with Roasted Tomatoes and Asparagus

    Pesto-Encrusted Cod with Roasted Tomatoes and Asparagus

    How to Make Pesto-Encrusted Cod with Roasted Tomatoes and Asparagus

    This recipe provides a delicious combination of the herby pesto, flaky cod, and roasted vegetables. It’s a colorful and nutritious meal that is quick and easy to prepare.


    10 min prep time


    20 min cook time


    4servings


    1 cod filet with vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
    2. In a small bowl, mix basil pesto, 1 tablespoon olive oil, ½ the lemon zest, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
    3. Place cod filets on the sheet pan. Spread a generous layer of the pesto mixture over each filet.
    4. Toss cherry tomatoes and asparagus with the remaining tablespoon of olive oil, the rest of the lemon zest, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper and arrange around the coated cod on the baking sheet.
    5. Roast in the preheated oven for approximately 20 minutes or until the cod reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
    Low Sodium
    Veggie Rich
    Italian
    Mediterranean
    Dinner
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cod filet with vegetables


    • Amount per serving



      Calories





      214

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      39mg

      13%

    • Sodium
      615mg

      27%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      19g

    Ingredients

    pesto sauce
    4 tbsp

    olive oil (divided)
    1 tbsp

    lemon zest
    1 tsp

    Kosher Salt (divided)
    1/2 tsp

    black pepper (divided)
    1/2 tsp

    cod filets (3 ounces each)
    4 whole

    cherry tomatoes (halved)
    2 cup

    asparagus (trimmed)
    1 bunch

  • Smoked Paprika Beans with Rosemary & Olives

    Smoked Paprika Beans with Rosemary & Olives

    How to Make Smoked Paprika Beans with Rosemary & Olives

    Smoked Paprika Beans with Rosemary & Olives is a flavorful and aromatic dish that combines the smokiness of paprika with the earthy notes of rosemary and the salty richness of olives. This diabetes-friendly side dish will take your beans to the next level and is easy enough to prepare for a weeknight meal.


    5 min prep time


    30 min cook time


    6servings


    1/3 cup of beans

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Combine the beans, olives, garlic, shallot, rosemary, paprika, and salt in a baking dish.

    3. Pour the oil over the mixture and stir to combine. Place in the oven and bake for 30 minutes, stirring halfway through. Serve warm.

    Fiber Focused
    Mediterranean
    Italian
    Vegetarian
    Vegan
    Sides
    Dinner
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1/3 cup of beans


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      203mg
      4%

    Ingredients

    15.5-oz cans great northern white beans (drained and rinsed)
    2 cans

    Kalamata olives (pitted and chopped)
    1/4 cup

    garlic (minced)
    2 clove

    shallots (minced)
    1 whole

    fresh rosemary (stems removed and chopped)
    2 sprig

    olive oil
    1/3 cup

  • Parmesan Tofu with Butternut Squash Noodles

    Parmesan Tofu with Butternut Squash Noodles

    How to Make Parmesan Tofu with Butternut Squash Noodles

    Try out our Parmesan Tofu with Butternut Squash Noodles—a diabetes-friendly dish that combines the savory crunch of parmesan-coated tofu with the wholesome, goodness of butternut squash noodles. Make it with Roasted Green Beans in Champagne Vinaigrette for a beautifully colorful meal.  

    This dish can easily be made vegan by substituting dairy-free cheese and eggless mayo alternatives.


    15 min prep time


    30 min cook time


    4servings


    7 oz tofu & ~2 cups noodles

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

    2. Slice each tofu block in half along the long side. Place on the baking sheet and drizzle with 1 tsp oil. Bake for 15 minutes, flip, then bake for another 15 minutes.

    3. Meanwhile, peel the tough skin from the squash. Use a julienne peeler to cut noodles from the squash.

    4. Preheat a large skillet over medium heat. Add 1 tsp oil, squash, and ¼ tsp Italian seasoning. Cook, stirring occasionally, until squash noodles are tender, 7–8 minutes. Remove from heat, cover, and set aside. 

    5. Combine the Parmesan, mayo, 1/4 tsp Italian seasoning, onion powder, and garlic powder in a small bowl.

    6. After the tofu has baked for 30 minutes, remove from the oven. Set the oven to broil on high and move an oven rack to the top shelf, underneath the broiler.

    7. Spread the cheese mixture over the tops of the tofu. Return to the oven and broil until the topping is bubbly and beginning to brown, 1–2 minutes.

    8. Serve on a bed of squash noodles with a handful of fresh basil.

    Fiber Focused
    Veggie Rich
    Kid Friendly
    Italian
    Comfort Food
    Vegetarian
    Main Dish
    Gluten-Free
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      7 oz tofu & ~2 cups noodles


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      27g

    • Potassium
      624mg
      13%

    Ingredients

    extra firm tofu (drained and pressed for at least 30 minutes)
    28 oz

    olive oil (divided)
    2 tsp

    butternut squash
    1 med

    Italian seasoning (divided)
    1/2 tsp

    reduced fat Parmesan cheese (grated)
    1 oz

    light mayonnaise
    1/4 cup

    onion powder
    1/4 tsp

    garlic powder
    1/4 tsp

    fresh basil (leaves julienned)
    1 cup

  • Low Carb Chicken and Zucchini Casserole

    Low Carb Chicken and Zucchini Casserole

    How to Make Low Carb Chicken and Zucchini Casserole

    This delicious Low-Carb Chicken and Zucchini Casserole combines cooked chicken, fresh zucchini, and a luscious creaminess. With rich and satisfying flavors, it’s an easy choice for a weeknight family dinner. This diabetes-friendly recipe will fulfill your craving for cheesy goodness without compromising on your blood glucose (blood sugar) management plan.


    10 min prep time


    50 min cook time


    6servings


    1 ½ cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven to 375 degrees F (190 degrees C).

    2. Grease a 9×13 baking dish with cooking spray or butter. Arrange a layer of sliced zucchinis at the bottom of the dish, slightly overlapping. Sprinkle a portion of the sliced onions over the zucchinis. Sprinkle a bit of the grated cheese over the onions. Repeat the layers until all zucchinis, onions, and half of the cheese are used. 

    3. Sprinkle the cooked chicken evenly over the layered zucchinis and cheese. 

    4. In a small saucepan, add olive oil over medium heat. Stir in the half and half, coriander, salt, and pepper. Heat the mixture until it’s warmed through. 

    5. Pour the cream mixture evenly over the layered zucchinis, onions, cheese, and chicken. Sprinkle the remaining cheese on top. 

    6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. 

    7. Remove the foil and continue baking for an additional 15–20 minutes, or until the zucchinis are tender, the chicken is heated through, and the cheese is melted and golden. Let the casserole rest for a few minutes before serving. 

    Low Carb
    Kid Friendly
    Italian
    Comfort Food
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 ½ cups


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      360mg

      16%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        1g

        2%

    • Protein
      15g

    • Potassium
      602mg
      13%

    Ingredients

    Butter Flavored Cooking Spray (for greasing the baking dish)
    1 whole

    zucchini (thinly sliced)
    4 med

    onion(s) (thinly sliced)
    1 small

    reduced fat mozzarella cheese (grated)
    3/4 cup

    boneless, skinless chicken breasts (cooked and shredded)
    8 oz

    fat-free half-and-half
    1 cup

    ground coriander
    1/2 tsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    olive oil
    2 tsp

  • Grilled Strawberries on “Crème” with Balsamic Glaze

    Grilled Strawberries on “Crème” with Balsamic Glaze

    How to Make Grilled Strawberries on “Crème” with Balsamic Glaze

    This diabetes-friendly recipe for grilled strawberries on crème with balsamic glaze is sure to impress! Utilizing natural sweeteners like maple syrup or honey includes extra nutrients. The Greek yogurt adds some extra protein to help keep you feeling satisfied after eating this delicious dessert. This is also a great choice if you are looking for gluten-free or vegetarian sweet treat.


    10 min prep time


    5 min cook time


    2servings


    ½ plate (9 strawberry halves)

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together the yogurt, Neufchâtel, and honey until thick and creamy. Spread the crème onto a serving platter or board.
    2. Prepare and preheat a grill or grill pan. Brush the cut side of the strawberry halves with the oil and grill over direct medium-high heat, cut-side down, until rich grill marks form, about 4 minutes.
    3. Arrange the strawberries on the crème. Drizzle with the balsamic glaze, sprinkle with the almonds and fresh herbs, and serve.
    4. *Make your own balsamic reduction sauce: Add 1/4 cup balsamic vinegar to a small saucepan, bring to a boil over high heat, then reduce heat to medium and cook, stirring a couple times, until it can just coat the back of a spoon (to yield about 1 1/2 tablespoons), about 5 minutes. (Note: The balsamic reduction thickens slightly as it cools.)
    Fiber Focused
    Italian
    Vegetarian
    Snacks
    Holidays & Entertaining
    Gluten-Free
    Dessert
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      ½ plate (9 strawberry halves)


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        10g
      • Added Sugars
        2g

        4%

    • Protein
      9g

    • Potassium
      270mg
      6%

    Ingredients

    Plain Nonfat Greek yogurt
    2/3 cup

    light cream cheese (at room temperature)
    1 tbsp

    honey
    1/2 tsp

    strawberries (stems removed, halved)
    9 large

    sunflower or avocado oil
    2 tsp

    balsamic glaze or balsamic reduction sauce*
    1 tbsp

    sliced almonds (pan-toasted or raw)
    2 tsp

    extra small fresh basil or mint leaves
    1 tbsp

  • Creamy Basil Chicken Pasta

    Creamy Basil Chicken Pasta

    How to Make Creamy Basil Chicken Pasta

    Craving a comforting bowl of pasta? Try making this diabetes-friendly creamy basil chicken pasta to take it up a notch! The homemade sauce made of fresh herbs adds a burst of flavor that’ll make this a family favorite recipe.


    10 min prep time


    20 min cook time


    4servings


    4 oz chicken, ½ cup pasta, ½ cup sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a large pot of water to a boil. Add baby spinach to the pot and blanch for 1 minute. Use a slotted spoon to remove the spinach to a bowl of ice water. Add parsley and packed basil to the pot and blanch for 15 seconds. Remove and add to the bowl of ice water. Drain water and squeeze out as much liquid from the greens as possible.
    2. Add spinach, parsley, and basil to a food processor. Add half and half to the food processor, then purée. Set aside.
    3. Heat a saucepan over medium heat. Add 2 tablespoons of olive oil, garlic, and onion powder. Add flour and whisk for 1 minute. Add milk and whisk until smooth.
    4. Add cheese, Italian seasoning, salt (optional), and pepper. Stir until sauce is thickened.
      Add puréed greens and stir to combine.
    5. Add puréed greens and stir to combine.
    6. Meanwhile, heat a large skillet over medium heat. Add remaining olive oil. Cook chicken for 3–4 minutes per side, until golden brown and cooked through.
    7. To serve, divide chicken and pasta between plates. Top with sauce, Parmesan, and fresh julienned basil.
    Italian
    Comfort Food
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz chicken, ½ cup pasta, ½ cup sauce


    • Amount per serving



      Calories





      430

    • % Daily value*

    • Total Fat
      19g

      24%

      • Saturated Fat
        5.2g

        26%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        11g
      • Added Sugars
        0g

        0%

    • Protein
      41g

    • Potassium
      890mg
      19%

    Ingredients

    baby spinach
    5 oz

    fresh basil leaves
    1 cup

    flat leaf parsley (packed)
    1/2 cup

    half-and-half
    2 tbsp

    olive oil (divided)
    3 tbsp

    garlic (minced)
    1 tsp

    onion powder
    1/2 tsp

    flour
    2 tbsp

    fat-free milk
    3 cup

    reduced-fat Italian cheese
    1/2 cup

    no-salt-added Italian seasoning
    1/2 tsp

    boneless, skinless chicken breasts (halved lengthwise into thin filets)
    1 lbs

    whole wheat penne pasta (cooked)
    2 cup

    Parmesan cheese (grated)
    1/4 cup

    fresh basil (julienned)
    1/4 cup

  • Spinach Artichoke Stuffed Portobellos

    Spinach Artichoke Stuffed Portobellos

    How to Make Spinach Artichoke Stuffed Portobellos

    These spinach artichoke stuffed portobellos are sure to be a crowd pleaser. Whether serving them as a main dish or impressing friends at a party, this recipe is both diabetes- and vegetarian-friendly.


    10 min prep time


    40 min cook time


    4servings


    2 mushroom caps

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F and line a baking sheet with foil. Place mushrooms stem side down and brush with 1 tablespoon of oil.

    2. Place mushrooms in the oven and bake for 10 minutes.

    3. Meanwhile, heat a large skillet over medium heat. Add remaining oil, garlic, and onion. Cook, stirring occasionally, until onion softens, 3–4 minutes.

    4. Stir in spinach, artichokes, cream cheese, and broth or water until the spinach is creamy and smooth.

    5. Once the mushrooms are soft, remove from the oven and spoon the filling into the mushrooms. Top with shredded cheese. Bake for another 10 minutes, until the cheese is melted.

    Veggie Rich
    Low Carb
    Italian
    Vegetarian
    Main Dish
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    4 Servings



    • Serving Size

      2 mushroom caps


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        3.9g

        20%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      18g

    Ingredients

    Portobello mushrooms (stems removed and gills scraped out)
    8 whole

    Extra Virgin Olive Oil (divided)
    2 tbsp

    garlic (minced)
    2 clove

    yellow onion (small diced)
    1/2 med

    frozen spinach (thawed, drained, and squeezed)
    10 oz

    jarred artichoke hearts in brine (drained)
    4 oz or 1/2 cup

    light cream cheese
    6 oz

    water
    1/4 cup

    mozzarella cheese (shredded)
    4 oz