Pineapple-Apricot Cheese Spread

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* Exported from MasterCook *

 

Pineapple-Apricot Cheese Spread

 

Recipe By : Best of Cooking Light Holiday's 1997

Serving Size : 64 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ozs crushed pineapple in juice -- undrained

1/2 c finely chopped dried apricots

1/4 c mango chutney -- chopped

1/4 c brandy

1/2 tsp ground ginger

2 c shredded reduced-fat cheddar cheese -- 8 oz

2 fat-free cream cheese (8 oz each) -- softened

1/4 c reduced-calorie stick margarine -- softened

128 gingersnaps

edible flowers -- optional

 

Drain pineapple in a sieve over a bowl, reserving 3 tablespoons juice.

Combine pineapple, reserved juice, apricots, chutney, brandy, and ginger in

a small saucepan; bring to a boil. Reduce heat; simmer 5 to 7 minutes or

until thick, stirring frequently. Place in a bowl; chill thoroughly.

 

Place cheeses and margarine in a food processor, and process mixture until

smooth, scraping sides of processor bowl occasionally.

 

Combine cheese mixture and cooled pineapple mixture; spoon into a serving

bowl. Cover and chill. Serve with gingersnaps. Garnish with edible

flowers, if desired.

 

Serving size: 1 tbsp cheese spread and 2 gingersnaps

 

Source:

" Best of Cooking Light Holiday's 1997 "

 

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Per serving: 63 Calories (kcal); 1g Total Fat; (20% calories from fat); 1g

Protein; 11g Carbohydrate; 0mg Cholesterol; 92mg Sodium