Title: Apricot-Cheese Spread
Categories: Breadmaker Breakfast Lowfat
Yield: 2 Cups

3/4	c	Dried apricots (3 oz)
15	oz	Part-skim ricotta cheese

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.

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