Make Herbal Spreads, Dips and Butters: Pineapple Sage Muffin Spread

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Photo by Matthew Stallbaumer
Light cream cheese works just as well as the full-fat version, but avoid fat-free cream cheese as it detracts from the taste of the herbs.

<p>This slightly sweet, savory spread is a natural on fresh-baked muffins, toast or most crackers.</p>
<p>• 1 cup ricotta cheese<br />
• 1 tablespoon milk<br />
• 3 tablespoons confectioners’ sugar, or more, to taste<br />
• 1/4 teaspoon cinnamon<br />
• 4 fresh pineapple sage leaves, minced and rubbed between your fingers to release flavor, or 1/4 teaspoon dried<br />
• 1/4 cup crushed pineapple, drained</p>
<p>1. In medium mixing bowl, cream ricotta cheese and milk on medium speed with a handheld mixer for 1 minute. Add confectioner’s sugar one tablespoon at a time, mixing after each addition. Stir in cinnamon and pineapple sage. Refrigerate mixture for 1 hour. Stir mixture and gently fold in pineapple.</p>
<p>2. Refrigerate for 1 hour. Transfer to serving bowl, garnish with more sage leaves if desired. Serve chilled or at room temperature.</p>
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<em>Regular</em> Herb Companion <em>contributor Rose R. Kennedy loves experimenting in her Knoxville, Tenn., kitchen with homegrown herbs.</em>
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<strong>Make Herbal Spreads, Dips and Butters</strong>

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