jalapeno poppers

4		wedges The Laughing Cow Light Creamy Swiss cheese
2  tablespoons		Frank's RedHot Original Cayenne Pepper Sauce, divided
5		fresh whole jalapeño peppers
1/4  cup		Fiber One Original bran cereal
1  teaspoon		cayenne pepper

Tip: For nutritional information on all the ingredients in jalapeno poppers just click on each ingredient name. Then adjust the serving size for any jalapeno poppers ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray and set it aside.

In a small bowl, combine cheese wedges with 1 tbsp. hot sauce and mix well. Add blue cheese, stir, and set aside.

Halve the peppers lengthwise, and remove the seeds, stems, etc. Wash the halves and dry them very well. Evenly spoon and spread the cheese mixture into the pepper halves and set aside.

Put the cereal and spices in a blender or food processor. Grind to a breadcrumb-like consistency. Transfer the crumbs to a plate and set aside.

Pour egg substitute into a shallow bowl. Add remaining 1 tbsp. hot sauce and mix well. One at a time, gently cover the pepper halves with egg mixture, shake to remove excess, and then coat entirely with crumb mixture. Repeat with the remaining pepper halves, evenly placing them on the baking sheet.

Bake in the oven until the coating is crispy and the pepper halves have softened, 25 - 30 minutes. Serve with carrot and celery sticks, if you like, and enjoy!