Fire-and-Ice Cream Cheese Spread
The American Heart Association Cookbook
These recipes are reprinted with permission from the New American
Heart Association Cookbook, 25th Anniversary Edition, copyright
© 2001 by the American Heart Association.
Easy but elegant, this cream cheese spread is spiced with hot red
pepper and cooled with the sweet taste of apricots. Serve with
fat-free cracked-pepper crackers and fresh pear slices arranged
decoratively around the apricot-domed cream cheese mixture.
1/4 cup fat-free cream cheese (in tub)
1/4 cup nonfat or light sour cream
1/4 cup apricot all-fruit spread
1/4 tsp crushed red pepper flakes
2 Tbsp finely chopped red bell pepper
In a small mixing bowl, beat cream cheese and sour cream with an
electric mixer until well blended. Spoon into a small bowl lined
with plastic wrap or a 6-ounce ramekin. Press mixture slightly to
get rid of any air pockets; smooth evenly with rubber scraper.
Refrigerate for at least 30 minutes to firm slightly.
Meanwhile, in a small saucepan, heat fruit spread and red pepper
flakes over medium heat until spread just begins to melt, about
3 minutes, stirring occasionally. Remove from heat and stir in
bell pepper. Let cool to room temperature.
To serve, if using bowl, invert mixture onto a serving plate,
remove plastic wrap, and spoon apricot mixture on top. If using
ramekin, top cream cheese mixture with apricot mixture.
Serves 4; 3 tablespoons per serving
Cook’s Tip
Brush lemon juice or pineapple juice on pear slices to prevent
discoloration.
Nutrient Analysis
Calories: 72
Protein: 3 g
Carbohydrates: 14 g
Total fat: 0 g
Saturated: 0 g
Polyunsaturated: 0 g
Monounsaturated: 0 g
Cholesterol: 1 mg
Fiber: 0 g
Sodium: 91 mg