Veggie And Cream Cheese Ranch Squares With Crescent Roll Crust

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Veggie and Cream Cheese Ranch Squares

Prep Time: 15 minutes

Total Time: 35 minutes

The Heart Smart® Program at Henry Ford aims to promote a heart-healthy lifestyle by reducing controllable risk factors for heart disease such as blood cholesterol levels, obesity and blood pressure. Henry Ford offers one-of-a-kind Heart Smart® recipes that are designed to be delicious, while using fresh ingredients to create a healthy, fulfilling meal. 

Photo credit: Jessica J. Trevino 

Ingredients

  • I package (8 ounces) reduced-fat crescent rolls
  • Vegetable oil cooking spray
  • 1 package (8 ounces) cream cheese and Greek Yogurt (such as Kroger brand Greek cream cheese)
  • 1/3 cup reduced-fat mayonnaise
  • 3 teaspoons ranch dip dry mix (such as Hidden Valley Dips mix original ranch)
  • 3/4 cup finely chopped cauliflower florets
  • 3/4 cup thinly sliced sugar snap peas (sliced on the diagonal)
  • 1/2 cup finely chopped carrot

Instructions

Preheat oven to 375 degrees. Unroll crescent dough into a 13-by-9-inch baking pan sprayed with cooking spray. Bake 9 to 12 minutes or until golden brown. Allow crust to cool completely. In a medium bowl, using an electric mixer, cream together Greek cream cheese, mayonnaise, and dry ranch mix. Spread cream cheese mixture over cooled crust and top with cauliflower, peas, and carrots. Serve cold.

Cook's Note: I used Kroger brand Greek cream cheese in today’s recipe. It has about half the saturated fat as reduced-fat cream cheese.


Yield: 24 squares

Nutritional Info

NUTRIENT ANALYSIS PER SERVING (using Greek cream cheese):

  • Calories = 65             
  • Fat = 3 gm                             
  • Saturated fat = 1 gm
  • Trans fat = 0 gm        
  • Cholesterol = 4 mg                
  • Protein = 2 gm
  • Sodium = 186 mg      
  • Carbohydrate = 7 gm             
  • Fiber = 0 gm
  • Calcium = 24 mg       
  • Calories from fat = 42%

NUTRIENT ANALYSIS PER SERVING (using reduced-fat cream cheese):

  • Calories = 69             
  • Fat = 4 gm                             
  • Saturated fat = 2 gm
  • Trans fat = 0 gm        
  • Cholesterol = 8 mg               
  • Protein = 2 gm
  • Sodium = 189 mg      
  • Carbohydrate = 6 gm             
  • Fiber = 0 gm
  • Calcium = 14 mg       
  • Calories from fat = 52%

FOOD EXCHANGES: 1/2 starch, 1/2 fat