The Free Press, Mankato, MN

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December 17, 2013

Dietitian: DIY food bars make for tasteful holiday party menus

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April Graff, MS, RD, LD, is a reg­istered dietitian at both Mankato Hy-Vee stores and can be reached at AGraff@hy-vee.com or call 625-1107 or 625-9070. Send her ques­tions about food and nutrition, recipes, meal planning and healthy shopping.

Whipped Blue Cheese Spread Makes approximately 1-½ cups spread All you need 2/3 cup Chobani Non-Fat Plain Greek Yogurt 2/3 cup crumbled Maytag Blue Cheese 1 tablespoon extra-virgin olive oil Pinch of black pepper 3 tablespoons 1% milk 3 tablespoons dried cranberries, chopped 3 dried apricots, thinly sliced All you do 1. Prepare blue cheese spread by blending yogurt, blue cheese, olive oil and black pepper in a food processor until combined. With processor running, drizzle in milk, 1 tablespoon at a time, until desired consistency is reached; it should be thick but fluffy and spreadable. 2. Gently stir in dried cranberries and apricots. Transfer to a serving bowl. Serve with crostini toasts and assorted toppings. Recipe adapted from Chobani.com.

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