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FIRE-and-ICE CREAM CHEESE SPREAD

Source of Recipe

The New American Heart Association Cookbook, 25th Anniversary Edition�

FIRE-and-ICE CREAM CHEESE SPREAD
Plan ahead�needs to chill at least 30 minutes

Yield: 12 T.

Serve with fat-free cracked-pepper crackers and fresh pear slices arranges around spread (not included in analysis).

1/4 c. fat-free cream cheese (in tub)
1/4 c. light sour cream
1/4 c. all-fruit apricot spread
1/4 tsp. crushed red pepper flakes
2 T. finely chopped red bell pepper

In a small mixing bowl, beat cream cheese and sour cream, until well blended. Spoon into a small bowl lined with plastic wrap. Press mixture slightly to get rid of air pockets; smooth evenly with rubber scraper. Refrigerate for at least 30 minutes to firm slightly.

Meanwhile, in a small saucepan, heat fruit spread and red pepper flakes over medium heat until spread begins to melt, about 3 minutes, stirring occasionally.

Remove from heat and stir in bell pepper. Let cool to room temperature.

To serve, invert mixture onto a serving plate, remove plastic wrap, and spoon apricot mixture on top.

One 3 T. serving equals: 72 calories�3 gm protein�14 gm carbohydrate�0 fat�0 cholesterol�91 mg sodium.