Ingredients

1 cup (4 ounces) shredded Jarlsberg Lite cheese
1 cup instant potato flakes
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 cup vegetable broth

Directions

Preheat oven to 375 degrees F. Mix cheese, potato flakes and seasonings well. Add broth, mix.

For a lacy, crispy "break off" dipper, sprinkle evenly on a parchment-lined (or use aluminum foil lightly sprayed with oil) 10- by 10-inch baking sheet. Bake for 25 minutes in a preheated 375-degree F oven for 25 minutes or until brown around the edges. Break into free-form pieces.

For a solid, square, flexible cracker-type dipper, spread on a parchment-lined (or oil-sprayed aluminum foil-lined) 10- by 10-inch baking sheet. Pat down with clean hands to make an even layer. Bake in preheated 375-degree F oven for 35 minutes or until beginning to brown. Invert on wire rack, peel off parchment or foil and replace in oven to bake another 10 minutes. Cut into 2-inch squares. Makes 25 pieces.

Serve with a tomato sauce (jarred marinara) or your favorite salsa.

Nutrition facts per serving, without tomato sauce or salsa: 20 cal., 0.68 g fat, 58 mg sodium, 21 mg potassium, 2 mg chol., 2 g carbo., 0.67 mg calcium, 1 g protein.