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Recipe
Blue Cheese Walnut Spread Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 702g | |
| Calories 1613 | |
| Calories from Fat 1319 | 82% |
| Total Fat 150.9g | 189% |
| Saturated Fat 80.28g | 321% |
| Trans Fat 0.0g | |
| Cholesterol 398mg | 133% |
| Sodium 2499mg | 104% |
| Potassium 1068mg | 31% |
| Total Carbs 25.3g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 17.73g | 12% |
| Protein 46.91g | 75% |
Ingredients Convert Measures
- 1 env. Knox gelatin, unflavored
- 1/4 c. cool water
- 1/2 c. boiling water
- 1/2 c. lowfat sour cream
- 1/3 c. lowfat milk
- 1 tbsp. lemon juice
- 1 teaspoon Worcestershire sauce
- 4 ounce. crumbled blue cheese
- 1 (8 ounce.) cream cheese, soft
- 1/2 c. walnuts
Directions
- In blender, sprinkle unflavored gelatin over cool water. Let stand 3-4 min. Add in boiling water. Process at low speed till gelatin is completely dissolved, about 3 min.
- Add in lowfat sour cream, lowfat milk, lemon juice, Worcestershire sauce and cheeses. Process at high speed till blended. Add in walnuts, process at low speed 5 seconds. Pour into loaf pan or possibly 4 c. bowl. Refrigeratetill hard. Unmold. Serve with crackers, party bread, fruit. Yields 3 3/4 c..
