Bosco Sticks
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons garlic powder
- 2 tablespoons apple cider vinegar
- 1 tablespoon italian seasoning
- 3/4 cup egg white
- 12 each string cheese (i used low fat)
- 1 whole egg (large)
- 1 cup 0% greek yogurt
- 1/4 cup psyllium husk whole (i used the thm psyllium husks)
- 1/4 cup oat fiber (i used thm oat fiber)
- 2 cups thm baking blend
- 2 tablespoons parmesan cheese (green can)
- Carbohydrate 1.01609187483764 g
- Cholesterol 81.6138888883366 mg
- Fat 30.7913802082691 g
- Fiber 0.090047221243258 g
- Protein 1.48953680517149 g
- Saturated Fat 19.4845430555049 g
- Serving Size 1 1 Serving (56g)
- Sodium 238.020652763485 mg
- Sugar 0.926044653594387 g
- Trans Fat 2.16934715277992 g
- Calories 281 calories
Freeze Cheese Sticks for 30-45 minutes prior to assembly. This helps them to warm as the bread sticks are baking and allows the cheese to be gooey instead of separated.place egg whites, egg, psyllium husks, apple cider vinegar and greek yogurt into a large mixing bowl, I use a kitchen aide like this.Whisk until combined and allow to sit for 3-4 minutes.In a smaller bowl combine Baking Blend, oat fiber and seasonings to bowl, whisk to combine. Add dry ingredients to wet in 3rds, letting dry ingredients incorporate before adding the next third.Preheat oven to 350 degreesRemove cheese sticks from freezer and packaging. With wet hands (this is important) form a pattie of dough around cheese stick and place on a parchment lined baking sheet. Repeating until all cheese sticks are covered.Bake for 50-60 minutes. Brush tops with garlic butter and sprinkle with parmesan cheese.
