Delicious Low-Fat Herb Spread
Since I’m currently on a very low fat diet, I spend a lot of time perusing the pages of healthy cookbooks for exciting new recipes. My new favorite comes from the pages of the American Heart Association Quick And Easy Cookbook. The original recipe is called Cucumber and Herbed Cream Cheese Sandwiches.
As usual, I’ve changed the recipe quite a bit to suit my own tastes.The original recipe called for tarragon, which I’m not always crazy about. Instead I substituted oregano and salt, plus upped the red pepper slightly. The result is yum!
8 ounces low fat cream cheese or other spreadable cheese product (examples listed below)
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme, crushed
2 small pinches red pepper, crushed
salt, to taste
skim milk, if needed
Drain or whip in skim milk to spreadable cheese product till you get the consistency you desire. Combine all ingredients and stir well. Serve with healthy low fat crackers or toasted bread.
Examples of spreadable cheese products are low fat cream cheese, nonfat cream cheese, drained low fat yogurt, drained and blended low fat cottage cheese, Israeli white cheese, etc.