Cherry Pecan Spread
4
People talking
Prize-tested winner from BHG magazine in the spreads for muffins, toast and bagels category. I've changed the cottage cheese and sour cream to fat free/low fat versions but if you're not dieting, hey, go for the big guns! ;-)
- Ready In:
- 15mins
- Serves:
- Yields:
- Units:
Nutrition Information
4
People talking
ingredients
- 2 cups small curd fat-free cottage cheese
- 2 tablespoons low-fat sour cream
- 1 tablespoon packed brown sugar
- 1⁄2 cup chopped pecans, toasted
- 1⁄2 cup dried tart cherry, halved
- 1 teaspoon lemon zest
directions
- Place cottage cheese in a blender or food processor. Cover and blend or pulse until smooth.
- Transfer cottage cheese to a medium bowl. Stir in sour cream, brown sugar, pecans, cherries and lemon zest.
- Serve immediately or cover and refrigerate for up to 8 hours. (Spread can be kept chilled longer but cherries will begin to stain).
- Serve as a spread for muffins, bagels, English muffins or toast.
- * To toast the pecans - preheat oven to 350ºF. Spread nuts in a single layer on a baking sheet. Bake for 5-7 minutes or until lightly toasted.
- Serving size = 1 tablespoon.
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RECIPE MADE WITH LOVE BY
@SusieQusie
Contributor
@SusieQusie
Contributor
"Prize-tested winner from BHG magazine in the spreads for muffins, toast and bagels category. I've changed the cottage cheese and sour cream to fat free/low fat versions but if you're not dieting, hey, go for the big guns! ;-)"
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This is a great treat for low fat! I made a batch tonight and had some of the dip with crackers. I have some wheat rolls, so I will try it in the morning. I can only imagine it'll get better once it's refrigerated overnight. I don't mind if the cherries bleed, I think it'll be prettier that way. This is definitely worthy of being put out at a party, too.
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I made this yesterday and I am eating today as I write this. It is very good! I am just eating it like a salad though ;-) I tried it on crackers and didn't care for that, but I really like it better alone. I also used craisins instead of the cherries, only because that's what I had on hand. I'm thinking this might be really good rolled in a lettuce leaf as a light lunch. Thanks for sharing this SusieQusie!
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What a great combination of flavors. I had it on an english muffin. I used dried cranberries. Thanks for the great recipe.
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*Yummy stuff, SQ* Like having a healthy dessert for breakfast! DH has a sweet tooth & almost always has a bagel in the morning w/his cereal b4 leaving for work, so he is happy. The bad news is he tends to binge on stuff like this that he really likes, so I expanded the effort a bit by adding a sml can of crushed pineapple pressed thru a fine sieve to remove the juice. I also think a mashed banana would work well here & will try that next time. You are kidding about 1 tbsp being a normal serving size, right? Thx for sharing this recipe w/us. :-)
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