1 tablespoon olive oil
½ lb. fresh Brussels sprouts, ends trimmed and quartered lengthwise
¼ cup finely chopped sweet onion
2 cloves garlic, minced
2 teaspoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon pepper
4 ounces Hahn’s Cream Cheese, softened
1 cup shredded part-skim mozzarella cheese
½ cup nonfat plain Greek yogurt
½ cup grated Parmesan cheese
1 teaspoon hot sauce
- Preheat oven to 350°F.
- Heat oil in a skillet over medium-high heat. Add Brussels sprouts and onion, and cook, stirring frequently, 6 to 8 minutes or until Brussels sprouts are tender and browned. Add garlic, and saute 30 seconds longer. Remove from heat, and stir in lemon juice, salt and pepper.
- Stir together cream cheese, mozzarella cheese, yogurt, Parmesan cheese and hot sauce in a large bowl. Gently fold in Brussels sprouts.
- Transfer to a baking dish coated with cooking spray. Bake for 20 minutes or until hot and bubbly.