Triple Cheese Spread Recipe
"You'll love this cheesy and cream spread," promises Debbi Smith of Crossett, Arkansas. "The carrots add nice color and crunch."
- 1 cup (8 ounces) fat-free cottage cheese
- 1/2 cup shredded reduced-fat Swiss cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fat-free milk
- 1/2 teaspoon dill weed
- 1/8 teaspoon pepper
- 1/4 cup shredded carrots
- 1/4 cup unsalted sunflower kernels, optional
- 1. In a blender, combine the cheeses, milk, dill and pepper. Process until smooth. Transfer to a small bowl. Stir in carrots. Cover and chill. Just before serving, stir in the sunflower kernels if desired. Yield: 1-3/4 cups.
2 tablespoons: 41 calories, 2g fat (0 saturated fat), 6mg cholesterol, 0 sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1/2 meat.
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