| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Snacks | 8 | Servings | |
INGREDIENTS
| 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, finely chopped |
| 1 | tb | Chives; chopped |
| 1/8 | ts | Pepper |
| Additional ham and asparagus; optional | ||
| Assorted reduce-fat crackers |
INSTRUCTIONS
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 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" <unicorn4@usit.net> on Dec 30, 1997
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