Strawberry Jam Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Condiments, Fruits, Nw | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Unsalted butter, room temp |
| 2 | T | Nonfat dry milk |
| 1/3 | c | Strawberry jam |
| 1/2 | c | Confectioners' sugar, icing |
| pn | Salt |
INSTRUCTIONS
In a food processor fitted with the metal blade, process the butter until smooth and light, scraping down the work bowl once or twice. Add 1 tablespoon of the dry milk, the jam and sugar and process untl blended. Add the remaining 1 tablespoon dry milk and the salt and process until smooth, scraping down the work bowl once or twice. Store tightly covered in the refrigerator for up to 1 week; bring to room temperature before serving. Makes about 1 cup. Source: Williams-Sonoma Kitchen Library Muffins & Quick Breads Posted to MM-Recipes Digest V3 #190 Date: 07/03/96 From: eboyd@shentel.net
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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 12.9mg
Potassium: 47.8mg
Carbohydrates: 1.5g
Fiber: 0g
Sugar: 1.6g
Protein: 1g