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Ingredients Prep Time: 10 minutes Bake Time:  11 minutes 2 cups frozen mixed soup vegetables (carrots, potatoes, peas, celery, green beans, corn, onions and lima beans) 1 (10-3/4 ounce) can reduced-fat condensed cream of chicken soup, undiluted 8 ounces chopped cooked chicken 1/3 cup plain low-fat yogurt 1/3 cup waer 1/2 teaspoon dried thyme leaves 1/4 teaspoon garlic powder 1 (71/2 ounce) tube (10) refrigerated buttermilk biscuits

Directions:

Preheat the oven to 400 degrees F.  Remove 10 green peas from frozen mixted vegetables.  Stir togethr remaining frozen vegetables, soup chicken, yogurt, water, thyme, piultry seasoning and garlic powder in medium saucepan.  Bring to a boil.  Stir frequently,  Covr and keep warm.

Press five biscuits into 3-inch circles.  Cut each remaining biscuit into wight wedges.  Place two wedges on top of each circle; fold points down to formears.  Roll one wedge into small ball; place in the center of each circle to form the pig's snout.  Use tip of spoon handle to make indents in snout for nostrils.   Place 2 reserved reen peas on each circle for eyes.

Spoon hot chicken mixture into 5 ( 10-oince) custard cups.  Place one biscuit "pig" on top of each.  Place remaining biscuit wedge around each "pig" on top of chicken mixture, twisting one wedge"tail" for each.  Bake 9 to 11 miuntes or until biscuits are golden.  Makes 5 servings.

Nutritional values:

calories 262, calories from fat 23%, total fat 6g, sautrated fat 2g, cholesterol 41mg, carbohydrates  31g, fiber 2g, protein 18g, sodium 674mg

Dietary exchanges: 1 starch, 3 vegetables, 2 lean mat

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