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Honey-Orange Butter
1
/
2
cup very soft butter,
margarine, or
reduced-calorie
margarine
2 tablespoons orange
juice concentrate,
thawed
1 tablespoon honey
1
/
2
teaspoon cinnamon
Position mini bowl and mini blade in work bowl.
Add all ingredients. Process until thoroughly mixed,
about 30 seconds. Serve on warm biscuits, muffins,
toast, etc.
Yield:
1
/
2
cup (16
1
/
2
-tablespoon servings).
Per serving: About 56 cal, 0 g pro, 1 g car,
6 g fat, 16 mg chol, 38 mg sod.
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FLAVORED BUTTERS
82
Lemon-Thyme Butter
1
/
2
cup very soft butter,
margarine, or
reduced-calorie
margarine
1 tablespoon fresh
thyme leaves
(stripped from stem)
4 teaspoons
lemon juice
Position mini bowl and mini blade in work bowl.
Add all ingredients. Process until thoroughly mixed,
about 30 seconds. Serve on cooked carrots, green
beans, zucchini, etc.
Yield:
1
/
2
cup (16
1
/
2
-tablespoon servings).
Per serving: About 51 cal, 0 g pro, 0 g car,
6 g fat, 16 mg chol, 39 mg sod.
Cheesy Garlic Butter
1 clove garlic
1
/
2
cup very soft butter,
margarine, or
reduced-calorie
margarine
1
/
4
cup freshly grated
Parmesan cheese
Position mini bowl and mini blade in work bowl.
With processor running, add garlic through feed
tube. Process until coarsely chopped, about
5 seconds. Add remaining ingredients. Process until
well mixed, about 30 seconds. Serve on grilled
vegetables or as a spread for garlic bread or toast.
Yield:
1
/
2
cup (16
1
/
2
-tablespoon servings).
Per serving: About 58 cal, 1 g pro, 0 g car,
6 g fat, 17 mg chol, 67 mg sod.