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Raspberry Cream Cheese Spread
1 package (8 oz.) light
cream cheese
3 tablespoons seedless
raspberry preserves
1
⁄4 teaspoon grated
orange peel
Place all ingredients in small bowl. Beat on Speed 1
about 1 minute, or until smooth and creamy,
scraping bowl once or twice. Serve with mini-bagels
or crackers, if desired.
Yield: 10 servings (2 tablespoons per serving).
Per serving: About 64 cal, 2 g pro, 6 g carb,
4 g total fat, 2 g sat fat, 8 mg chol, 128 mg sod.
Honey-Walnut Cream Cheese Spread
1 package (8 oz.) light
cream cheese
2 tablespoons honey
1
⁄4 cup chopped
walnuts
Place cream cheese and honey in small bowl. Beat
on Speed 1 about 1 minute, or until smooth and
creamy, scraping bowl once or twice. Add walnuts.
Beat on Speed 1 about 20 seconds, or until
combined. Serve with mini-bagels or crackers, if
desired.
Yield: 10 servings (2 tablespoons per serving).
Per serving: About 80 cal, 3 g pro, 5 g carb,
6 g total fat, 3 g sat fat, 8 mg chol, 128 mg sod.
Dilled Salmon Mousse
2 envelopes unflavored
gelatin
3
⁄4 cup water
1
⁄2 cup reduced-calorie
mayonnaise
1 cup nonfat plain
yogurt
2-3 tablespoons chopped
fresh dill
1 tablespoon lemon
juice
1
⁄4 teaspoon salt
1
⁄8
teaspoon black
pepper
Dash cayenne
pepper
1 can (14
1
⁄2 oz.) red
salmon, drained and
flaked
Spray 1-quart mold with no-stick cooking spray. In
small saucepan, sprinkle gelatin over water. Let
stand 5 minutes until softened. Heat over low heat,
stirring until gelatin is dissolved. Cool slightly.
Place mayonnaise and gelatin mixture in medium
bowl. Beat on Speed 1 about 30 seconds, or until
smooth. Add remaining ingredients, except salmon.
Beat on Speed 1 for 30 to 60 seconds, or until
smooth. Stir in salmon. Pour into mold. Refrigerate
at least 4 hours, or until firm. Remove mousse from
mold. Serve with crackers or cocktail breads, if
desired.
Yield: 16 servings (
1
⁄4 cup per serving).
Per serving: About 72 cal, 7 g pro, 2 g carb,
4 g total fat, 1 g sat fat, 11 mg chol, 243 mg sod.