cup dried cranberries
cup bottled mango chutney
teaspoons grated fresh ginger
8 ounce package reduced-fat cream cheese (Neufchatel), softened
cup chopped walnuts, toasted (optional)
- In a small bowl, cover dried cranberries with boiling water; let stand for 10 minutes. Drain.
- Snip any large pieces of mango chutney. In a small bowl, stir together chutney, drained cranberries, and ginger. Cover and chill for 2 hours.
- 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.
From the Test Kitchen
Prepare as directed through Step 2, except chill for up to 2 days. Serve as directed in Step 3.
Nutrition Facts(Cranberry-Chutney Crackers)
- Per serving:
- 57 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 4 mg chol.,
- 68 mg sodium,
- 9 g carb.,
- 1 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet