Apricot-Cheese Spread Recipe

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Apricot-Cheese Spread Ingredients

3/4 cup dried apricots (3 oz)
15 oz part-skim ricotta cheese

A Recipe for
Apricot-Cheese Spread

Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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This is a recipe for Apricot-Cheese Spread from the recipe cookbook of Recipes-to-go (Cheese)

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Apricot-Cheese Spread

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Apricot-Cheese Spread Directions

Place apricots in boiling water; allow to stand 10 minutes. Drain
thoroughly.

Combine drained apricots and cheese in a food processor or blender;
blend until smooth. Store, covered, in refrigerator.

Use as an alternative to butter for toast, bagels, pancakes and
waffles. You can substituts any other dried fruit that you like. You
may also want to add cinnamon, nutmeg or vanilla to taste.

You can also make a savory spread by using sun-dried tomatoes.

Per (1 T) serving: 27 cal, 1g fat, 4mg chol, 17mg sodium

Source: Jean Jones syndicated article. Printed in The Milwaukee
Journal March 17,1994.

Serves: 2

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Apricot-Cheese Spread Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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