Monday, June 30, 2008

Herbed Cheese Spread

This creamy spread tastes every bit as good as a bought full-fat herb cheese but it is lower in fat and calories (kilo joules) and much less expensive. Serve it on crackers, accompanied by fruit, or in a rye bread sandwich. Recipe makes 1 cup.


1 whole clove garlic
8 ounces (250 g) low-fat cottage cheese
1/4 cup parsley leaves
1/4 teaspoon dried basil, crumbled
Black pepper to taste
1 1/2 tablespoons snipped fresh chives or spring onion tops


1. In a small saucepan of boiling water, cook the garlic for 1 minute. Drain off the water and transfer the garlic to a food processor of blender.
2. Add the cottage cheese, parsley, basil, pepper and chives to the food processor and blend for 30 seconds or until smooth. Cover and refrigerate for 2 hours to let the flavors merge. Will keep, covered and refrigerated, for up to 10 days.

Sun-Dried Tomato Variation: In Step 2, add 1 teaspoon sun-dried tomatoes, finely chopped. Reduce the amount of fresh chives to 1 tablespoon.

Avocado Variation: In Step 2, add 1 medium-sized ripe avocado and 1 medium-sized ripe tomato, skinned and chopped. Substitute 1/2 tablespoon fresh coriander for the basil and chives.

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