Apricot-Cheese Spread

Title:
Apricot-Cheese Spread

Yield:
2 Cups

Categories:
Bread
Machine,
Breakfast,
Low-Fat




Ingredients:





   3/4 c  Dried apricots (3 oz)


    15 oz Part-skim ricotta cheese






 Place apricots in boiling water; allow to stand 10 minutes. Drain


 thoroughly.


 


 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


 March 17,1994.


 Posted to MM-Recipes Digest V3 #207


 


 Date: Tue, 30 Jul 1996 07:24:51 PST


 


 From: jlewis1@juno.com (julie l lewis)