Carrot Cashew Spread
4

Serves 8

This spread is equally good with whole grain crackers or as a quick breakfast when spread on toasted slices of whole grain bread.

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    Ingredients: 
    • 3 carrots, chopped
    • 1 cup raw cashew or walnut pieces, divided
    • 15 dried apricots, quartered (about 1/2 cup)
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    Method: 

    Put carrots into a small pot and cover by 2 inches with water. Bring to a boil, reduce heat to medium-low, cover and simmer until tender, about 10 minutes. Add 3/4 cup cashews and apricots, cover and continue to simmer until carrots are very soft, 5 to 7 minutes more; reserve 1/2 cup of the cooking water, and then drain well. Transfer carrot mixture and reserved water to a food processor and purée until smooth. Chill for at least 1 hour, then garnish with remaining cashews and serve.

    Nutritional Info: 
    Per Serving:Serving size: 1/4 cup, 140 calories (70 from fat), 8g total fat, 1.5g saturated fat, 0mg cholesterol, 20mg sodium, 15g carbohydrate (2g dietary fiber, 2g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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