Subject: A Trio of Breakfast Spreads
From: Unicorn (unicorn@indenial.com)
Date: Wed Dec 13 2000 - 06:42:10 EST
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F O O D F U N N Y
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Reader Donald Speer must have a grudge against the ol' World Wide
Recipes Groan-O-Meter:
There was a little mushroom girl who lived in a little mushroom town.
One day she wanted to meet a little mushroom boy, so she went to the
little mushroom cafe. The little mushroom girl was sitting and eating
her mushroom soup when a little mushroom boy came and sat next to her.
They really hit it off, and the little mushroom boy asked the little
mushroom girl out. To his disappointment she declined. The little
mushroom boy was crushed. "Why?" he asked. "I'm a fun guy!"
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T O D A Y ' S R E C I P E
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You can make these spreads in advance and let your house guests toast
their own English muffins or bagels. You might even get to sleep late
if they tiptoe.
Low-Fat Chocolate Almond Spread
1/2 cup (125 ml) low-fat ricotta
3 Tbs (45 ml) cocoa powder
2 Tbs (30 ml) sugar
1/2 tsp (2 ml) almond extract
Blend all ingredients together. Refrigerate until ready to serve.
Makes about 1/2 cup (125 ml).
Strawberry Spread
8 oz (225 g) cream cheese, softened
3 Tbs (45 ml) sugar
1/2 cup (125 ml) coarsely chopped fresh strawberries
Blend all ingredients together. Refrigerate until ready to serve.
Makes about 1 1/2 cups (375 ml).
Peanut Butter and Honey Spread
8 oz (225 g) cream cheese, softened
1/4 cup (60 ml) peanut butter
3 Tbs (45 ml) honey
1/2 tsp (2 ml) ground cinnamon
Blend all ingredients together. Refrigerate until ready to serve.
Makes about 1 1/2 cups (375 ml).
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