| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Appetizer | 8 | Servings |
INGREDIENTS
| 1 | 8-oz fat-free cream | |
| cheese left out of the | ||
| refrig for 1 hour to | ||
| soften | ||
| 2 | Scallions, green and white | |
| parts sliced thinly into | ||
| rings | ||
| 2 | T | Fat-free sour cream |
| 1/2 | t | Course grinds of black |
| pepper | ||
| 1/2 | t | Dried chives |
INSTRUCTIONS
Date: Fri, 12 Apr 96 10:34:54 EST From: "Arnold Bochner" <[email protected]> my wife also found the texture and taste of the FF cream cheeses was an immitation of plastic so I developed the following to put on toasted bagels or crackers. The FF sour cream adds a smoothness and texture which approximates that of the regular tub or bar of cream cheese. mix all ingredients together in a bowl, place in a covered container, and refrigerate for 12 hours to let the flavors mix. Serve on bagel w/sliced tomato or on cracker with a sprinkling of a couple of extra round of scallion. I have also used the cheeses as a topping for scrambled substitute type eggs, a tablespoon or two over the hot eggs just before serving sort of melts into the eggs and provides a wonderful taste sensation. FATFREE DIGEST V96 #102 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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