Cherry Pecan Spread
(from Lucianolinda’s recipe box)
for muffins, toast and bagels
Source: Margaret B. French
Categories: and spreads, dessert sauces
Ingredients
- 2 cups cream-style cottage cheese
- 2 Tbsp. dairy sour cream
- 1 Tbsp. packed brown sugar
- 1/2 cup chopped pecans, toasted
- 1/2 cup dried tart cherries, halved
- 1 tsp. finely shredded lemon peel
Directions
- Place cottage cheese in a blender jar food processor container. Cover and blend or process until smooth, stopping blender and scraping down sides as needed (food processor results will be slightly less smooth than blender). Transfer blended or processed cottage cheese to a serving bowl. Stir in sour cream, brown sugar, pecans, cherries and lemon peel until combined. Serve immediately or cover and refrigerate up to 8 hours before serving. Spread can1/3 cups spread. be chilled up to 24 hours, but cherries will begin to stain the spread.) Spread on muffins, toasted English muffins, toast or bagels.
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makes 2 1/’3 cups spread