- Serves: 4; 3 tablespoons per serving
1/4 cup fat-free or light sour cream
1/4 cup all-fruit apricot spread
1/4 teaspoon crushed red pepper flakes
2 tablespoons finely chopped red bell pepper
In a small mixing bowl, using an electric mixer, beat the cream cheese and sour cream until well blended.
Line a 6-ounce ramekin or small bowl with plastic wrap. Spoon the cream cheese mixture into the container. Press the mixture lightly to get rid of any air pockets. Smooth the surface with a rubber scraper. Cover and refrigerate for at least 30 minutes to firm slightly.
Meanwhile, in a small saucepan, cook the fruit spread and red pepper flakes over medium heat for 3 minutes, or until the spread just begins to melt, stirring occasionally. Remove from the heat.
Stir in the bell pepper. Let cool to room temperature.
To serve, if using a ramekin, top the cream cheese mixture with the apricot mixture. If using a bowl, invert the mixture onto a serving plate, remove the plastic wrap, and top the cream cheese mixture with the apricot mixture.
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- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 2.5 g
- Saturated Fat
- 1.5 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 0.0 g
- Monounsaturated Fat
- 0.5 g
- 12 mg
- 77 mg
- 14 g
- 0 g
- 10 g
- 2 g
1 fruit, ½ fat
This recipe is reprinted with permission from The New American Heart Association Cookbook, Eighth Edition, Copyright © 2010 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.