“Prize-tested winner from BHG magazine in the spreads for muffins, toast and bagels category. I've changed the cottage cheese and sour cream to fat free/low fat versions but if you're not dieting, hey, go for the big guns! ;-)”
READY IN:
15mins
SERVES:
35
YIELD:
2 1/3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place cottage cheese in a blender or food processor. Cover and blend or pulse until smooth.
  2. Transfer cottage cheese to a medium bowl. Stir in sour cream, brown sugar, pecans, cherries and lemon zest.
  3. Serve immediately or cover and refrigerate for up to 8 hours. (Spread can be kept chilled longer but cherries will begin to stain).
  4. Serve as a spread for muffins, bagels, English muffins or toast.
  5. * To toast the pecans - preheat oven to 350ºF. Spread nuts in a single layer on a baking sheet. Bake for 5-7 minutes or until lightly toasted.
  6. Serving size = 1 tablespoon.

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