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?

Let’s file this under “wait…I’m really allowed to eat this?” Or is that just whatย I thought the first time I tasted? Anyway, enjoy!

WLS-friendly Mozzarella Sticks
Print Recipe
These high-fiber, lower fat mozarella sticks are so good you won't believe they are healthy!
Servings Prep Time
6 sticks 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 sticks 10 minutes
Cook Time
10 minutes
WLS-friendly Mozzarella Sticks
Print Recipe
These high-fiber, lower fat mozarella sticks are so good you won't believe they are healthy!
Servings Prep Time
6 sticks 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 sticks 10 minutes
Cook Time
10 minutes
Ingredients
Servings: sticks
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, mix together crushed cereal, bread crumbs, Parmesan ceese and spices. Whisk together with a fork to combine.
  3. In another bowl beat egg with water.
  4. Dip each piece of cheese first in the egg, then in the crumb mixture. Repeat if you need to until the cheese is thoroughly covered in crumbs.
  5. Place pieces on a cookie sheet lined with parchment paper and bake about 10 minutes or until crispy. Cheese may bubble through the crumbs. That's ok!
  6. Allow to cool 2-3 minutes before serving with warm marinara or spaghetti sauce
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12 comments

  1. Stacey

    Oh my gosh, I am definitely going to try this one! Great idea for a Super Bowl Party too!

  2. Kelly

    I tried another low carb recipe for cheese sticks a while ago. It said to freeze the string cheese for a bit before preparing, that way the cheese won't get too messy or melt before the coating is warm.

  3. Anonymous

    Does anyone know the protien in these????

  4. Nikki Massie

    Hi Anonymous,

    Here's how you figure out the stats to any recipe you make:

    http://bariatricfoodie.blogspot.com/2012/01/bf-basics-how-to-figure-out-recipes.html

    Hope that helps!

    Nik

  5. Ashley Gibson

    whats your thoughts on fat free sour cream? I love my cheese sticks with sour cream

  6. Nikki Massie

    I personally would do non-fat unflavored Greek yogurt. More protein, same tangy taste.

  7. Vivissima

    good question Sharia.. what is egg substitute Nikki? thanks for the sticks, when I’m ready I will do it for sure

    • Nikki Massie

      Hi there! Question: Are you outside the US? I am trying to get a feel for what phrases strike as strange outside the US since I know the Foodie Nation is global! ๐Ÿ™‚

      Egg substitute is actually eggs but it is egg whites with the yolks removed that have been tinted yellow so they look like regular eggs. They are about half the calories of a regular egg with most of the fat removed. Some folks use them in their recipes. These days I just eat eggs. But either way, I like to give options!

  8. Tabitha

    One thing I learned being stationed in Germany, dip your moz sticks in cranberry sauce! Out of this world! Take it from a cheese wiz ๐Ÿ˜‰

  9. Emily Thomas

    I have heard or read somewhere that if you freeze the cheese prior to baking so that the cheese doesn’t pour out

    • Nikki Massie

      Yes! I think this calls for freezing but even so sometimes a spill happens. Doesn’t affect the taste though!

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