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Apricot-cheese Spread

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: APRICOT-CHEESE SPREAD
 Categories: Abm, Breakfast, Low fat
      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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