Apricot-Cheese Spread

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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)