Ingredients
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2
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2
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1
-
1/2
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1/2
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1
-
-
-
-
-
-
-
-
-
Directions
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! ;-), 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 , 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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Steps
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1
Done
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Place Cottage Cheese in a Blender or Food Processor. Cover and Blend or Pulse Until Smooth. |
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2
Done
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Transfer Cottage Cheese to a Medium Bowl. Stir in Sour Cream, Brown Sugar, Pecans, Cherries and Lemon Zest. |
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3
Done
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Serve Immediately or Cover and Refrigerate For Up to 8 Hours. (spread Can Be Kept Chilled Longer but Cherries Will Begin to Stain). |
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4
Done
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Serve as a Spread For Muffins, Bagels, English Muffins or Toast. |
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5
Done
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* to Toast the Pecans - Preheat Oven to 350f. Spread Nuts in a Single Layer on a Baking Sheet. Bake For 5-7 Minutes or Until Lightly Toasted. |
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6
Done
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Serving Size = 1 Tablespoon. |
