Title: Asparagus Appetizer Spread
Yield: 8 Servings
Categories: Appetizers, Snacks
1 lb Fresh asparagus; trimmed
12 oz Light sour cream; divided
8 oz Light cream cheese; softened
1 Envelope unflavored gelatin
1 c Low-fat ham; fully cooked,
1 tb Chives; chopped
1/8 ts Pepper
Additional ham and
Assorted reduce-fat crackers
Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
Cook asparagus in a small amount of water until tender. Drain, reserving
1/4 cup liquid. Cool. Puree asparagus until smooth. Add 1 cup sour cream
and the cream cheese; blend well. In a saucepan, combine gelatin and
reserved liquid; heat slowly until the gelatin is dissolved. Remove from
the heat; stir in the asparagus mixture, ham, chives and pepper. Pour into
a 1-quart round-bottom bowl coated with nonstick cooking spray. Cover and
chill until set, about 6 hours. Unmold onto a plate and spread with
reserved sour cream. Garnish with additional ham and asparagus if desired.
Serve with crackers.
Serving Size: 1/8 recipe
Calories: 153, Total Fat: 9gm, Calories from Fat: 55%, Saturated Fat: 3gm,
Cholesterol: 3gm, Sodium: 429mg, Carbohydrate: 6gm, Protein: 11gm
NOTES : the first time I made this spread was for a potluck get-together.
It received such great comments that I've been making it ever since. The
asparagus and ham pair nicely with smooth sour cream and cream cheese.
Recipe by: Linda Stotts, Lowell, Ohio
Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping"
on Dec 30, 1997
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