Really Low-Fat Garlic Bread
From EatingWell: September/October 1996
Quick and garlicky, this bread will soon become a staple on pasta night.
- 4 large cloves garlic
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/2 baguette, cut in half lengthwise
- Preheat oven to 450°F.
- Place garlic in a small saucepan with enough cold water to cover and bring to a simmer over low heat. Cook 3 minutes and drain.
- Mash the cooked garlic, oil and salt in a small bowl with the back of a spoon until a smooth paste forms. Spread the mixture over the cut surfaces of the bread.
- Place the bread on a baking sheet and bake until the bread begins to brown around the edges, 4 to 6 minutes. Slice and serve.
Per serving: 113 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 6 g protein; 4 g fiber; 338 mg sodium; 12 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1/2 fat
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Preparation/ Technique
- Ease of Preparation
- Total Time
- 15 minutes or less
- September/October 1996