Apricot-Cheese Spread
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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. Posted to MM-Recipes Digest V3 #207 Date: Tue, 30 Jul 1996 07:24:51 PST From: jlewis1@juno.com (julie l lewis)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Cup (213g) | ||
| Recipe Makes: 2 Cups | ||
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| Calories: 293 | ||
| Calories from Fat: 151 (52%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.8g | 22 % | |
| Saturated Fat 10.5g | 52 % | |
| Monounsaturated Fat 4.9g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 65.9mg | 20 % | |
| Sodium 265.8mg | 9 % | |
| Potassium 265.8mg | 7 % | |
| Total Carbohydrate 10.9g | 3 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 10.9g | ||
| Protein 24.2g | 35 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 293
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