Recipes Included On This Page Feta Cheese Spread (Southern Living) Fresh Herb Sauce - WW 0 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Feta Cheese Spread (Southern Living) Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (8-ounce) package reduced-fat cream cheese, softened 2 (4-ounce) packages crumbled feta cheese 2 tablespoons skim milk 10 fresh mint leaves 1 garlic cloves -- (1 to 2) Process all ingredients in a food processor until smooth, and transfer to a serving bowl. Serve with toasted baguette slices and fresh vegetables. Yield: 2 cups (serving size: 2 tablespoons) Source: Southern Living, NOVEMBER 1996 Formatted by Chupa Babi in MC: 05.21.06 This spread is delicious topped with chopped tomato, cucumber, and green onions. ChupaNote: I LOVE feta spreads! Alter this one by using 1 teaspoon dried mint (instead of fresh), 1 teaspoon roasted minced garlic (prepared) and adding 1 teaspoon freshly ground black pepper. Terrific as a veggie dip or thinned, with olive or broth, as a pasta sauce. Contributed to the FareShare Gazette by Chupa; September 28, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; 2g Fat (70.1% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 80mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat. * Exported from MasterCook * Fresh Herb Sauce - WW 0 pts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch watercress, tough stems removed, coarsely chopped or torn (about 2 cups) 3 tablespoons parsley leaves, fresh 1 medium scallion, chopped (about 2 tablespoons) 3 tablespoons fresh basil leaves 1/2 cup plain fat-free yogurt, Greek-style 1/2 teaspoon table salt In bowl of a blender or food processor, place all ingredients and pulse until well combined. Pour into a bowl or plastic container and refrigerate until ready to use. Yields about 1/4 cup of sauce per serving. Servings: 8 Preparation Time: 10 min Cooking Time: 0 min Level of Difficulty: Easy Source: WW Quickbites Formatted by Chupa Babi in MC: 07.09.07 Notes: This sauce will keep for up to 3 days, covered, in the refrigerator. You can substitute any fresh herb for either the parsley or the basil. And consider swapping spinach for the watercress for a milder flavor. Or for a peppery flavor, use arugula instead of the watercress. When your garden's in full bloom, whip up this fresh, flavorful sauce. Great as a vegetable dip, sandwich spread or condiment for grilled meat, chicken or fish. Chupa Note: What a great recipe! I'm going to mix in a handful of minced red and yellow bell pepper after I take this out of the food processor. Oh, yeah, don't forget the red pepper flakes! Contributed to the FareShare Gazette by Chupa; September 21, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): trace Calories; 0g Fat (0.0% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 145mg Sodium. Exchanges: .

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