| | BETTER BUTTER |
| | Mix an equal amount of butter and olive oil or canola oil in a blender. Store in refrigerator. This butter substitute has 50% less cholesterol and 50% less saturated fat than solid dairy butter |
| | INSTANT APRICOT BUTTER |
| | In blender, combine equal amount of dried apricots with water. Process till smooth. |
| | INSTANT PRUNE SPREAD |
| | In blender, combine about 1/4 cup apple juice or orange juice with handful of pitted prunes. (Wonder- ful topping for breads, waffles, pancakes. |
| | AVOCADO SPREAD |
| | Lightly mash 1 avocado with 1 big spoonful of salsa for quick and colorful topping, perfect for Mexican cornbread. |
| | GARLIC AND HERB SPREAD |
| 1/2 | lb | Firm tofu |
| 1 | | Garlic clove (1 to 2); pressed |
| 2 | ts | Soy sauce |
| 1/4 | ts | Dried basil |
| 1/4 | ts | Dried oregano |
| 1/4 | ts | Dried chives |
| | Blend tofu, garlic, and soy sauce in blender; place in bowl and stir in herbs. Great with thinly sliced raw veggies on savory breads. |
| | OLIVADO SPREAD |
| 2 1/2 | tb | Olive oil |
| 2 | | Garlic cloves; pressed |
| 1 1/2 | c | Black pitted olives |
| | Pinch each of dried oregano, basil, rosemary and thyme |
| | In blender, blend olive oil and garlic till smooth and creamy. Add olives and herbs and blend just until spreadable. Serve with herbed breads. |
| | NUT BUTTERS |
| | Many nut butters are now available, including peanut, almond, sesame seed, cashew, pistachio, and sunflower. These are simple, high-protein spreads that combine well with many whole grain, nutty, or sweet breads. |
