3/4 c Dried apricots (3 oz)
15 oz Part-skim ricotta cheese
Place apricots in boiling water; allow to stand 10 minutes. Drain
Combine drained apricots and cheese in a food processor or blender; blend
until smooth. Store, covered, in refrigerator.
Use as an alternative to butter for toast, bagels, pancakes and waffles.
You can substituts any other dried fruit that you like. You may also want
to add cinnamon, nutmeg or vanilla to taste.
You can also make a savory spread by using sun-dried tomatoes.
Per (1 T) serving: 27 cal, 1g fat, 4mg chol, 17mg sodium
Source: Jean Jones syndicated article. Printed in The Milwaukee Journal
Posted to MM-Recipes Digest V3 #207
Date: Tue, 30 Jul 1996 07:24:51 PST
From: email@example.com (julie l lewis)