Corn Biscotti Appetizers

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups frozen whole kernel corn, thawed
• 1 (4 ounce) can diced green chilies
• 2 1/2 cups flour
• 2/3 cup parmesan cheese, fresly grated
• 1/2 cup yellow cornmeal
• 1/3 cup splenda granular
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup egg beaters egg substitute
• 1/2 teaspoon red pepper
• 2 tablespoons flour, divided
• vegetable oil cooking spray
• 1 (8 ounce) container fat-free cream cheese, softened
• 1/2 cup hot pepper jelly

Recipe

• 1 .position knife blade in food processor bowl.
• 2 add corn and process until corn is coarsely chopped. set aqside.
• 3 drain chiles and press between paper towels until barely moist.
• 4 set aside.
• 5 combine 2 1/2 cups flour and the nest 6 ingredients in a medium bowl.stir well.
• 6 combine chopped corn, chiles, egg substitute3 and red pepper in a small bowl and stir well.
• 7 add corn mixture to flour mixture, stirring just until dry ingredients are moistened.
• 8 sprinkle 1 tablespoon of flour evenly over work surface.
• 9 turn half the dough out onto floured surface and knead 10 to 12 times or until smooth.
• 10 place on a baking sheet coated with cooking spray and shape into a 14-inch log.
• 11 repeat mixture with remaining 1 tablespoon flour and dough.
• 12 bake at 325 for 25 minutes.
• 13 transfer logs to a wire rack and let cool for 10 minutes.
• 14 cut logs diagonally into 1/2 inch slices.
• 15 place slices on baking sheets, cut sides down and bake at 325 degrees for 20 minutes.
• 16 turn slices over and bake an additional 20 minues or until dry.
• 17 remove from baking sheetsw and cool completely on wire racks.
• 18 to serve, spread cream cheese evenly over biscotti and top with jelly.