KitchenAid K45SS Instructions and Recipes - Page 14

Raspberry Cream Cheese Spread 1 package (8 oz.) light cream cheese 3 tablespoons seedless raspberry preserves 1⁄4 teaspoon grated orange peel Place all ingredients in small bowl. Beat on Speed 1 about 1 minute, or until smooth and creamy, scraping bowl once or twice. Serve with mini-bagels or crackers, if desired. Yield: 10 servings (2 tablespoons per serving). Per serving: About 64 cal, 2 g pro, 6 g carb, 4 g total fat, 2 g sat fat, 8 mg chol, 128 mg sod. Honey-Walnut Cream Cheese Spread 1 package (8 oz.) light cream cheese 2 tablespoons honey 1⁄4 cup chopped walnuts Place cream cheese and honey in small bowl. Beat on Speed 1 about 1 minute, or until smooth and creamy, scraping bowl once or twice. Add walnuts. Beat on Speed 1 about 20 seconds, or until combined. Serve with mini-bagels or crackers, if desired. Yield: 10 servings (2 tablespoons per serving). Per serving: About 80 cal, 3 g pro, 5 g carb, 6 g total fat, 3 g sat fat, 8 mg chol, 128 mg sod. Dilled Salmon Mousse 2 envelopes unflavored gelatin 3⁄4 cup water 1⁄2 cup reduced-calorie mayonnaise 1 cup nonfat plain yogurt 2-3 tablespoons chopped fresh dill 1 tablespoon lemon juice 1⁄4 teaspoon salt 1⁄8 teaspoon black pepper Dash cayenne pepper 1 can (141⁄2 oz.) red salmon, drained and flaked Spray 1-quart mold with no-stick cooking spray. In small saucepan, sprinkle gelatin over water. Let stand 5 minutes until softened. Heat over low heat, stirring until gelatin is dissolved. Cool slightly. Place mayonnaise and gelatin mixture in medium bowl. Beat on Speed 1 about 30 seconds, or until smooth. Add remaining ingredients, except salmon. Beat on Speed 1 for 30 to 60 seconds, or until smooth. Stir in salmon. Pour into mold. Refrigerate at least 4 hours, or until firm. Remove mousse from mold. Serve with crackers or cocktail breads, if desired. Yield: 16 servings (1⁄4 cup per serving). Per serving: About 72 cal, 7 g pro, 2 g carb, 4 g total fat, 1 g sat fat, 11 mg chol, 243 mg sod. 12