| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Abm, Breakfast, Low fat | 2 | Cups | |
INGREDIENTS
| 3/4 | c | Dried apricots, 3 oz |
| 15 | oz | Part-skim ricotta cheese |
INSTRUCTIONS
Place apricots in boiling water; allow to stand 10 minutes. Drain thoroughly. Combine drained apricots and cheese in a food processor or blender; blend until smooth. Store, covered, in refrigerator. Use as an alternative to butter for toast, bagels, pancakes and waffles. You can substituts any other dried fruit that you like. You may also want to add cinnamon, nutmeg or vanilla to taste. You can also make a savory spread by using sun-dried tomatoes. Per (1 T) serving: 27 cal, 1g fat, 4mg chol, 17mg sodium Source: Jean Jones syndicated article. Printed in The Milwaukee Journal March 17,1994. Posted to MM-Recipes Digest V3 #207 Date: Tue, 30 Jul 1996 07:24:51 PST From: jlewis1@juno.com (julie l lewis)
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Nutrition (calculated from recipe ingredients)
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Calories: 411
Calories From Fat: 150
Total Fat: 17.1g
Cholesterol: 65.9mg
Sodium: 270.7mg
Potassium: 832.3mg
Carbohydrates: 41.5g
Fiber: 3.6g
Sugar: 26.7g
Protein: 25.9g