| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | French | Appetizers, Cooking cla, Condiments, Dips and sp | 8 | servings |
INGREDIENTS
| 3/4 | c | Fresh cranberries |
| 3 | oz | Nonfat cream cheese; softened |
| 3 | tb | Honey; or creamed honey |
| 1 | tb | Chopped walnuts; or pecans |
| 1/2 | ts | Orange zest |
| 1 | tb | Orange juice |
INSTRUCTIONS
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@gte.net> Formatted to MasterCook on 3/5/98 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@gte.net> on Dec 12, 1998, converted by MM_Buster v2.0l.
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