|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 20 appetizers
- Calories57
- Total Fat (g)2
- Saturated Fat (g)1
- Cholesterol (mg)4
- Sodium (mg)68
- Carbohydrate (g)9
- Fiber (g)1
- Protein (g)1
*Percent Daily Values are base on a 2,000 calorie diet
Cranberry-Chutney Crackers
Makes:
20 appetizers
Prep: 20 minutes
Chill: 2 hours
Chill: 2 hours
Ingredients
- 1/2 cupdried cranberries
- Boiling water
- 3/4 cupbottled mango chutney
- 1 1/2 teaspoonsgrated fresh ginger
- 1/2 of an 8-ounce packagereduced-fat cream cheese (Neufchatel), softened
- 20 water crackers
- 1/4 cupchopped walnuts, toasted (optional)
Directions
1. In a small bowl, cover dried cranberries with boiling water; let stand for 10 minutes. Drain.
2. Snip any large pieces of mango chutney. In a small bowl, stir together chutney, drained cranberries, and ginger. Cover and chill for 2 hours.
3. For each appetizer, spread about 1 teaspoon cream cheese on a water cracker. Top with about 2 teaspoons of the chutney mixture. If desired, sprinkle with walnuts. Serve immediately.
Make-Ahead Directions: Prepare as directed through Step 2, except chill for up to 2 days. Serve as directed in Step 3.
