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Low Fat Lemon Olive Spread Recipe
Ingredients
1/2 cup fresh italian bread crumbs, or french bread crumbs
1 cup chopped pitted ripe olives, about 18 to 20 extra-large olives
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon coarse grain mustard
1 clove garlic, minced
Method
Process bread crumbs in food processor as fine as possible.
Add olives, lemon peel, lemon juice, mustard, and garlic; process to a paste like consistency.
Use the mixture as an appetizer spread on French bread slices with a wedge of tomato as shown, as a flavoring with fish or chicken, or tossed with hot cooked pasta.
Makes about 12 (1-tablespoon) servings.
Nutrition facts per serving: 15 cal , 1 g total fat 0 g sat fat, 0 mg cholesterol, 49 mg sodium, 1 g carbohydrate , 0 g dietary fiber, 0 g pro
Food exchanges: 1/2 fat.
