Cherry Pecan Spread
photo by twissis
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
2 1/3 cups
- Serves:
- 35
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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Reviews
-
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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*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. :-)
RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>