Apricot-cheese spread
Yield: 2 Cups
Ingredients:
- 3/4 c Dried apricots (3 oz)
- 15 oz Part-skim ricotta cheese
Instructions:
Place apricots in boiling water; allow to stand 10 minutes. Drain thoroughly. Combine drained apricots and cheese in a food processor or blender; blend until smooth. Store covered in refrigerator. Use as an alternative to butter for toast bagels pancakes and waffles. You can substituts any other dried fruit that you like. You may also want to add cinnamon nutmeg or vanilla to taste. You can also make a savory spread by using sun-dried tomatoes. Per (1 T) serving: 27 cal 1g fat 4mg chol 17mg sodium Source: Jean Jones syndicated article. Printed in The Milwaukee Journal March 17 1994.
