Asparagus appetizer spread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh asparagus; trimmed |
| 12 | ounces | Light sour cream; divided |
| 8 | ounces | Light cream cheese; softened |
| 1 | Envelope unflavored gelatin | |
| 1 | cup | Low-fat ham; fully cooked, finely chopped |
| 1 | tablespoon | Chives; chopped |
| ⅛ | teaspoon | Pepper |
| Additional ham and asparagus; optional | ||
| Assorted reduce-fat crackers | ||
Directions
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 enjoy these.
Cook asparagus in a small amount of water until tender. Drain, reserving ¼ 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: ⅛ 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" <unicorn4@...> on Dec 30, 1997