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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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! ;-) 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:
1. Place cottage cheese in a blender or food processor. Cover and blend or pulse until smooth.
2. Transfer cottage cheese to a medium bowl. Stir in sour cream, brown sugar, pecans, cherries and lemon zest.
3. Serve immediately or cover and refrigerate for up to 8 hours. (Spread can be kept chilled longer but cherries will begin to stain).
4. Serve as a spread for muffins, bagels, English muffins or toast.
5. * 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.
6. Serving size = 1 tablespoon.
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