Yield: 8 servings
|¾ cup||Fresh cranberries|
|3 ounces||Nonfat cream cheese; softened|
|3 tablespoons||Honey; or creamed honey|
|1 tablespoon||Chopped walnuts; or pecans|
|½ teaspoon||Orange zest|
|1 tablespoon||Orange juice|
Sort through cranberries, discarding stems and any bad ones. Rinse with cold water and chop finely with a knife or food processor. Place chopped cranberries in a medium mixing bowl. Add remaining ingredients and mix well with a spoon. Spread keeps in the refrigerator for 3-4 days. Makes about 1 cup cranberry spread: about 8 servings.
Cook's Notes: Spreadng suggestions are melba toast, toasted pita chips, thin slices of French bread, cucumber slices, mini rice cakes, lowfat crackers.
Cook's Notes: Presented by Carol Ritchie at a December, 1997 cooking class at Whole Foods Market in Dallas, TX. Carol helped develop the recipes for the second edition of the American Heart Association's ___Low-Fat, Low-Cholesterol Cookbook__, (c) 1997.
>From the Chef's Classes recipe collection of Terri Sonleitner Law <madcook@...> Formatted to MasterCook on ⅗/98 by TSL.
Per serving: 41 Calories; less than one gram Fat (3% calories from fat); 2g Protein; 8g Carbohydrate; 2mg Cholesterol; 64mg Sodium.
Recipe by: Carol Ritchie @ Whole Foods Market Class, 12/97 Posted to EAT-LF Digest by Terri Sonleitner Law <madcook@...> on Dec 12, 1998, converted by MM_Buster v2.0l.