Cherry Pecan Spread
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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READY IN: 15mins
SERVES: 35
YIELD: 2 1/3 cups
UNITS: US
INGREDIENTS
Nutrition- 2cups small curd fat-free cottage cheese
- 2tablespoons low-fat sour cream
- 1tablespoon packed brown sugar
- 1⁄2
- 1⁄2
- 1teaspoon lemon zest
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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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