Nutty Carrot Spread
by the Editors of Easy Home Cooking Magazine
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Nutty Carrot Spread
Nutty Carrot Spread
Yield: Makes 18 servings
Ingredients:
1/4
cup finely chopped pecans
6
ounces cream cheese, softened
2
tablespoons frozen orange juice concentrate, thawed
1/4
teaspoon ground cinnamon
1
cup shredded carrots
1/4
cup raisins
36
slices party pumpernickel bread, toasted or melba toast rounds
Preparation:
1.
Preheat oven to 350°F. Place pecans on shallow baking pan. Bake 6 to 8 minutes or until lightly toasted, stirring occasionally. Cool slightly.
2.
Meanwhile, combine cream cheese, juice concentrate and cinnamon in small bowl; stir until well blended. Stir in carrots, pecans and raisins.
3.
Serve spread with bread or crackers.
Nutritional Information:
| Serving Size: 2 bread slices with about 2 tablespoons cream cheese mixture (about 1 tablespoon per bread slice) | |
| Sodium | 149 mg |
| Protein | 3 g |
| Fiber | <1 g |
| Carbohydrate | 11 g |
| Cholesterol | 2 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 19 % |
| Calories | 68 |
Dietary Exchange:
| Starch | 1 |
This recipe appears in: Dips & Spreads