Asparagus appetizer spread

8 Servings

Ingredients

Quantity Ingredient
1 pounds Fresh asparagus; trimmed
12 ounces Light sour cream; divided
8 ounces Light cream cheese; softened
1 Envelope unflavored gelatin
1 cup Low-fat ham; fully cooked, finely chopped
1 tablespoon Chives; chopped
teaspoon Pepper
Additional ham and asparagus; optional
Assorted reduce-fat crackers

Directions

Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.

Cook asparagus in a small amount of water until tender. Drain, reserving ¼ cup liquid. Cool. Puree asparagus until smooth. Add 1 cup sour cream and the cream cheese; blend well. In a saucepan, combine gelatin and reserved liquid; heat slowly until the gelatin is dissolved. Remove from the heat; stir in the asparagus mixture, ham, chives and pepper. Pour into a 1-quart round-bottom bowl coated with nonstick cooking spray. Cover and chill until set, about 6 hours. Unmold onto a plate and spread with reserved sour cream. Garnish with additional ham and asparagus if desired.

Serve with crackers.

Serving Size: ⅛ recipe

Calories: 153, Total Fat: 9gm, Calories from Fat: 55%, Saturated Fat: 3gm, Cholesterol: 3gm, Sodium: 429mg, Carbohydrate: 6gm, Protein: 11gm NOTES : the first time I made this spread was for a potluck get-together.

It received such great comments that I've been making it ever since. The asparagus and ham pair nicely with smooth sour cream and cream cheese.

Recipe by: Linda Stotts, Lowell, Ohio Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <unicorn4@...> on Dec 30, 1997

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