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| Lemon Olive Spread
Recipe By : Low Calorie/Low Fat Recipes Spring 96, BH&G
Serving Size : 12 Preparation Time :0:00
Categories : Condiments Appetizers
Amount Measure Ingredient -- Preparation Method
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1/2 cup of fresh Italian bread crumbs or French bread crumbs
1 cup of chopped pitted ripe olives, about 18 to 20 extra-large olives
1/2 teaspoon of finely shredded lemon peel
1 tablespoon of lemon juice
1 teaspoon of coarse grain mustard
1 clove garlic, minced
Process bread crumbs in food processor as fine as possible. Add olives, lemon peel, lemon juice, mustard, and garlic; process to a paste like consistency.
Use the mixture as an appetizer spread on French bread slices with a wedge of tomato as shown, as a flavoring with fish or chicken, or tossed with hot cooked pasta. Makes about
12 (1-tablespoon) servings.
Nutrition facts per serving: 15 cal., 1 g total fat (0 g sat. fat), 0 mg cholesterol, 49 mg sodium, 1 g carbohydrate., 0 g dietary fiber, 0 g pro.
Food exchanges: 1/2 fat.
Busted by Gail Shermeyer <4paws@netrax.net>. |
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