Low Carb Dips And Spreads Recipes

Ingredients:

4 medium pears
2 tsp ascorbic acid color keeper
5 red plums
1 tsp whole cloves
1 small piece fresh ginger, optional
1 cinnamon stick 3
1/2 cup water
9 tsp artificial sugar = to sugar*

Instructions:

* Recipe suggests 9 aspartame tablets crushed. Liquid sweetener would
require 2 1/4 tsp (my note).

Peel and core pears; chop coarsely. Place in a large saucepan and
sprinkle with ascorbic acid color keeper. Remove pits from plums and
cut each plum into 8 pieces. Stir plums into pears.

Wrap plum pits, cloves and ginger, if desired, in a piece of
cheesecloth and place under some of the fruit. Add cinnamon stick
and water.

Cover, bring to a boil and simmer 15 to 20 min or until fruit is
tender. Discard spice bag and cinnamon stick. Puree fruit mixture in
a blender or food processor or press through a sieve.

Return to saucepan. Simmer, uncovered 15 to 20 min or until mixture
coats a metal spoon.

Remove from heat. Stir in sweetener. Ladle into hot clean jars
leaving 1/2 inch headspace. Wipe jar rims, seal. Process 10 min in
a boiling water bath. Store in a cool, dark, dry place.

Processing may be omitted if spreads are to be used within a short
period of time. Store in the fridge up to 1 month or freezer up to 3
months.

Makes about 3 1/4 cups, each serving 1 tbsp 3 g carbohydrate, 12
calories, 1 ++ extra

Source: Choice Cooking, Canadian Diabetes Association 1986 Shared
but not tested by Elizabeth Rodier Aug 93

Servings: 52