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Easy Tuna Spread
1 cup nonfat ricotta cheese
2 Tbsp. chopped fresh or
2 tsp. dried basil leaves |
2 Tbsp. lemon juice
2 Tbsp. low fat sour cream
1 (6-1/4 oz.) can white tuna in water, drained |
Place all ingredients in blender or food processor. Cover
and blend until smooth. Line 2 cup metal bowl or mold with plastic wrap.
Place mixture in bowl. Cover and refrigerate 2 hours. Carefully unmold
on to serving plate. About 2 cups spread, 1 tablespoon per serving
Serves: 8
Chicken Tarragon Spread:
Substitute 2 cans (5 ounces each) white chicken in water,
drained, for the tuna and 2 tablespoons chopped fresh or 2 teaspoons dried
tarragon leaves for the basil.
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