| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 32 | Servings | |
INGREDIENTS
| 1 | c | Nonfat sour cream |
| alternative | ||
| 1 | c | Reduced-calorie frozen |
| whipped tooping thawed | ||
| 1/3 | c | Pitted dates, chopped |
| 8 | oz | Unsweetened crushed |
| pineapple 1 can well | ||
| drained | ||
| 1/8 | t | Ground nutmeg |
INSTRUCTIONS
Combine sour cream and whipped topping in a medium bowl; stir well. Add dates and pineapple; stir until well blended. Cover and chill at least 1 hour; sprinkle with nutmeg. Yield: 2 cups (serving size: 1 tablespoon). Per serving: 34 Calories; 2g Fat (63% calories from fat); 0g Protein; 3g Carbohydrate; 9mg Cholesterol; 4mg Sodium Serving Ideas : Serve with fresh strawberries and apple wedges. Recipe by: Cooking Light, Jul/Aug 1994, page 108 Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 5mg
Sodium: 66.3mg
Potassium: 165.2mg
Carbohydrates: 8.7g
Fiber: 2.9g
Sugar: 3.9g
Protein: 1.9g