Tuesday, January 26, 2010

Apricot Ricotta Spread


This came from good ‘ole Healthy Cooking magazine, but as usual I jimmied it. They spread it in celery sticks, but in the opinion of my biased taste buds sweet fruits are a much better choice. 

Another great choice for the pregnant lady: low fat protein and lots of iron from the apricots:

a big handful of dried apricots

1 container ricotta cheese (part skim, whole milk, whatever rings your bell)

3 Tbl brown sugar

1 tsp orange zest

juice from said orange (a few tablespoons)

a pinch of salt

Puree all ingredients in a food processor and enjoy with apple or pear slices, or spread on cinnamon raisin toast.

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