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Ingredients

  • 1-1/2 cups shredded Parmesan cheese

DIRECTIONS

  1. Preheat oven to 350°. Line rimmed baking pan with parchment paper.
  2. Place half cheese in 6 mounds (about 2 tablespoons each) on prepared pan; gently spread each mound into 3-inch circles. Bake 5 minutes or until edges begin to brown.
  3. With thin spatula, carefully transfer circles to bottom side of mini muffin tin cups. With hand, mold circles around cups to form cup shapes; let stand 5 minutes or until firm. Repeat with remaining cheese to make 6 more cups.

NUTRITION
  • (1 frico cup)
  • 42 Calories
  • 3g Fat (2g Saturated)
  • 7mg Cholesterol
  • 170mg Sodium
  • 0g Carbohydrates
  • 0g Fiber
  • 4g Protein

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