Butter buds - whipped table spread

16 servings

Quantity Ingredient
2 packs BUTTER BUDS (1 OZ. DRY)
½ cup NON-FAT DRY MILK SOLIDS
¼ cup NON DAIRY CREAMER
¼ cup HOT TAP WATER
2 tablespoons CORN OIL

USE A FORK TO BLEND ALL INGREDIENTS TOGETHER. (BLEND HOT WATER AND BUTTER BUDS TOGETHER FIRST). BLEND IN A BLENDER ON HIGH SPEED FOR 2 MINUTES.

SPOON INTO A CROCK OR TUB AND CHILL FOR AT LEAST 30 MINUTES.

NOTE: USE ON VEGETABLES, MUFFINS, TOAST, PANCAKES OR ? per serving:: cal, 38; fat, 2.3g; sodium, 140; cholesterol, 0 54% FAT CONTENT BY CALORIES. THIS IS ONLY ABOUT HALF THE FAT CALORIES AND ONE THIRD THE TOTAL CALORIES OF NORMAL BUTTER OR MARGARINE. IT'S GOOD ON TOAST OR ? BUT IS NOT SUITABLE FOR COOKING, AS IT DOES NOT CONTAIN ENOUGH OIL.

Related recipes