Adapted and changed from an Ellie Kreiger recipe.

Makes about 24 pieces

12 ounces fully cooked smoked turkey sausage (We used    Johnsonville Turkey Sausages)
Cooking spray
1/2 cup lightly packed fresh basil
1 - 12 ounce jar roasted red peppers, drained, rinsed and cut    in one inch pieces
2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
1 14-ounce can artichoke hearts, drained and quartered

Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.

Remove any tough outer leaves from the artichoke quarters.

Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end.

Repeat with the remaining ingredients to make about two-dozen skewers.

Per Serving (per skewer): 54 Calories; 2g Fat (24.1% calories from fat); trace Saturated Fat; 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 311mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

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