| 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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