1 medium red bell pepper, roasted
and seeded (see note)
1 5.2-ounce round herbed Boursin
cheese
2 tablespoons minced shallots
1/8 teaspoon salt
1/8 teaspoon pepper
Drain the roasted pepper well on paper towels. Combine pepper and the cheese in the bowl of a small food processor. Pulse for several minutes until well combined, scraping down the sides of the bowl. Stir in shallots, salt and pepper. Makes approximately ¾ cup.
Note: To roast peppers, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin blisters. Place in paper bag about 10 minutes. Skin should peel right off.
Per serving:
Calories: 47 per tablespoon (5%
protein, 14% carbohydrate, 81% fat)
Protein: 1 gram
Fat: 4 grams
Cholesterol: 11 mg
Carbohydrate: 2 grams
Sodium: 93 mg
Exchanges: ½ fat.