WLS-friendly Mozzarella Sticks

Warning: These rarely come out pretty but they are always good!

I love mozzarella sticks. Do you?

The kind you get from the take-out place cause all sorts of problems for WLSers, though. There's the fat (they are generally quick-fried). There's the carbs (they are generally dipped in batter). 

But as we like to say here at Bariatric Foodie...play with your food!

This recipe originally comes by way of my friend Shari, who refuses to start her own food blog. So I am forced to repost my remakes of her recipes without linking to her because there's nothing to link to! Shari is the QUEEN of playing with her food. She's been doing it before there was a Bariatric Foodie or a motto!

I'll warn you. This recipe has been on  the blog for years and each time I get a pic of someone who has made it they note the recipe is NOT pretty when it comes out of the oven (the cheese tends to bubble through whatever coating you use. But everyone notes it IS yummy! And that's what matters, right?

(Nik’s version of) Shari’s Mozzarella Sticks

Ingredients: 

• 3 part-skim mozzarella string cheese sticks, cut in half (not to sound like a broken record, but Fit & Active at Aldi’s makes a good one that is 20 calories less than every other string cheese on the market with the same amount of protein!)
• 1/2 c. high fiber cereal (I use Fiber One Original), crushed into crumbs (NOTE: One Foodie told me she crushes pork rinds which adds a little flavor kick. These are no carb but pretty high in fat so use at your own discretion! If you do use them you'd probably just need one serving.)
• 2 tbsp whole wheat bread crumbs (if you don't like Fiber One, you could just use 1/3 c. whole wheat bread crumbs)
• 2 tbsp grated Parmesan cheese
• ¼ tsp garlic powder
• ¼ tsp onion salt (if you use onion powder, add ¼ tsp of salt)
• ¼ tsp black pepper
• ¼ c. egg substitute
• Optional: 1/8 tsp Italian seasoning for authenticity

Directions:

Mix seasonings and crumbs in a bowl

Dip your cheese stick portions into the egg substitute, then the crumbs then repeat.

Coated sticks ready for the oven.

Lay on a sprayed cookie sheet. Bake on 350 for about 10 minutes or until coating is crispy.

I serve this with a side of warmed, reduced fat marinara sauce. Spaghetti sauce works in a pinch. Any way you do it, though, this is one of those crazy good, “I can’t believe I am really allowed to eat this!” recipes.

Thank you Shari!

Dig In!