| 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"
<abochner@mail.hq.faa.gov> 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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