Side Pannel
Asparagus Appetizer Spread
Asparagus Appetizer Spread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Snacks, Appetizers
Ingredients List
- 1 lb Fresh asparagus; trimmed
- 12 oz Light sour cream; divided
- 8 oz Light cream cheese; softened
- 1 Envelope unflavored gelatin
- 1 c Low-fat ham; fully cooked,
- -finely chopped
- 1 tb Chives; chopped
- 1/8 ts 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
1/4 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: 1/8 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.
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
1/4 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: 1/8 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.
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