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Carrot Spread

1 8-oz. package low-fat cream cheese
1-2 Tbsp. low-fat or regular sour cream*
1 cup coarsely-grated or finely-chopped carrot, as desired
1/4 cup well-drained crushed pineapple
2 Tbsp. chopped blanched almonds or other nut

Chunky Cranberry Spread

1 8-oz. package low-fat cream cheese
1-2 Tbsp. low-fat milk*
1/2 cup chopped dried cranberries
1/4 cup chopped blanched almonds or other nut
1/2 tsp. orange zest, preferably fresh

Place cheese in a medium bowl and allow to soften at room temperature. Mash and work with a fork until texture is light enough to combine easily with other ingredients.

*Using sour cream for the carrot spread or milk for the cranberry version, gradually add just enough liquid so cheese becomes soft and easy to spread.

Mix in remaining ingredients for the spread of choice. Cover and refrigerate up to 2 days ahead or let stand at room temperature 1 hour before serving to allow flavors to blend and mellow.

Spread on slices of a whole-grain bread.

Makes about 1 1/2 cups, or 1 tablespoon per average slice of bread.

Per serving (1 tablespoon) of carrot spread: 31 calories, 2 g. total fat (1 g. saturated fat), 2 g. carbohydrate, 1 g. protein, less than 1 g. dietary fiber, 30 mg. sodium.

Per serving (1 tablespoon) of cranberry spread: 36 calories, 2g. total fat (1 g. saturated fat), 3 g. carbohydrate, 1 g. protein, less than 1 g. dietary fiber, 29 mg. sodium.