Plum Butter Recipe
Ingredients
| 4 plums, unpeeled, each cut into 6 wedges | ||
| 2 cups butternut squash, peeled and diced into 1-inch cubes | ||
| Apple Juice | 3 Cup (16 tbs) | |
| 1/2 cup nonfat cream cheese | ||
| 1/2 cup nonfat mayonnaise | ||
| Lemon juice | 1 Tablespoon | |
| Artificial sweetener package | 8 | |
Directions
Place plums, butternut squash, and apple juice in a 3-quart pot over high heat, bring to a boil, reduce the heat slightly, and cook until the squash is fork tender and almost all the apple juice evaporates, about 25 to 30 minutes.
Transfer the mixture from the pot to a blender or food processor along with the remaining ingredients and puree.
To store, refrigerate in a covered container.
Transfer the mixture from the pot to a blender or food processor along with the remaining ingredients and puree.
To store, refrigerate in a covered container.
Chef
