white bean chevre spread

[Guest guest]

with a variety of vegetables

 

 

* Exported from MasterCook *

 

White Bean Chevre Spread

 

Recipe By :UC Berkeley Wellness Newsletter

Serving Size : 6 Preparation Time :0:00

Categories : Condiments {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup cooked drained white beans -- (1/2 cup dried)

2 ounces chevre (mild goat cheese)

1/2 cup chopped fresh parsley

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh chives

1 tablespoon lemon juice

1/8 teaspoon salt

1/8 teaspoon black pepper

12 asparagus spears -- trimmed and blanched

2 cups Brussels sprouts -- blanched

4 small new potatoes -- boiled and cut into large chunks

5 carrots -- cut into sticks

2 green bell pepper -- in strips

2 red bell pepper -- in strips

(one inch wide strips for dipping)

 

1 Place the beans, chevre, herbs and lemon juice in a food processor or blender

and process until pureed.

 

2 Transfer the spread to a small serving bowl and stir in the salt and pepper.

 

3 Arrange the vegetables in bowls and on platters and serve with the spread.

 

Nutrition Information (values are per serving) calories 160 • calcium 98 mg •

total fat 3 g • iron 3 mg • saturated fat 2 g • potassium 822 mg • cholesterol

4 mg • beta carotene 11 mg • sodium 117 mg • vitamin C 123 mg • dietary fiber

7 g • vitamin E 1 mg

 

Description:

" Appetizer with asparagus, brussels, potatoes, carrots, peppers "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 201 Calories; 3g Fat (11.0% calories from

fat); 10g Protein; 38g Carbohydrate; 8g Dietary Fiber; 4mg Cholesterol; 119mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 0

Fat.

 

NOTES : Sour cream or cheese dips can turn low-calorie cruditès into high-fat

snacks. Instead, try this bean puree flavored with herbs and just a little

cheese.

 

Nutr. Assoc. : 2850 25006 0 0 0 0 0 0 0 0 0 0 0 0 0