1. 2 tablespoons buttery spread
2. 1 pound Brussel sprouts, outer stems and leaves removed
3. 1/8 teaspoon red pepper flakes
4. 1/8 teaspoon black pepper
5. 1/2 cup fat-free half-n-half
6. 1/2 cup cheese, grated
7. 1/2 cup breadcrumbs

1. In a large pot, bring water to a boil. 
2. Add Brussel sprouts, and boil 8-10 minutes.
3. Drain Brussel sprouts, and chop coarsely.
4. Transfer to prepared baking dish, and toss with red pepper flakes and black pepper.
5. Spread Brussel sprouts evenly, and pour cream on top. Sprinkle with cheese and breadcrumbs, and dot with buttery spread. 
6. Bake approximately 15 minutes or until bubbly, golden brown.

Calories: 140
Fat: 5 g
Cholesterol: 10 mg
Sodium: 390 mg
Carbohydrate: 15 g
Dietary fiber: 3 g
Protein: 8 g