This fresh-tasting, not-too-sweet spread would make a delicious filling for tea sandwiches at a shower. Or take the leftovers to work in your brown-bag lunch.
2 Texas red grapefruit
1/2 cup dried apricots
1 cup water
1 pound Monterey Jack cheese, shredded
5-ounce jar Neufchatel cheese spread with pineapple
3-ounce package cream cheese, softened
2 teaspoons poppy seeds
1/2 cup chopped walnuts
Peel and section grapefruit over a bowl, reserving juice. Chop sections and set aside to drain. Combine apricots and water; let stand 2 hours. Drain and chop apricots.
Combine cheese and mix until smooth. (We did this in the food processor.) Measure 1/4 cup reserved Texas red grapefruit juice and stir into cheese mixture. Fold in poppy seeds, walnuts, apricots and grapefruit. (Do this by hand in bowl to retain texture of the fruits.) Spoon into serving bowl or storage container, cover and chill several hours or overnight. Serve on English muffins, toast, fresh fruits such as apples or pears, or fresh vegetables.
Yields 4 cups.
Nutritional analysis per serving: Calories, 140; fat, 10 grams; cholesterol, 25 mg; sodium, 160 mg; carbohydrate, 7 grams; protein, 6 grams.
Thursday, February 21, 2002
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