Cranberry-Chutney Crackers
Grated fresh ginger gives these festive appetizers irresistible flavor. Using water crackers rather than saltier crackers helps keep sodium low.
Prep Time:
20 mins
Total Time:
2 hrs 30 mins
Servings:
20 appetizers
Ingredients
-
1/2 cup dried cranberries
-
Boiling water
-
3/4 cup bottled mango chutney
-
1 1/2 teaspoons grated fresh ginger
-
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
-
20 water crackers
-
1/4 cup chopped walnuts, toasted (optional)
Directions
1.
In a small bowl, cover dried cranberries with boiling water; let stand for 10 minutes. Drain.
2.
Snip any large pieces of mango chutney. In a small bowl, stir together chutney, drained cranberries, and ginger. Cover and chill for 2 hours.
3.
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.
Make-Ahead Directions
Prepare as directed through Step 2, except chill for up to 2 days. Serve as directed in Step 3.
Nutrition information
Calories 57, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 68 mg, Carbohydrate 9 g, Fiber 1 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Provencale Tarts
For quick frilly edges on these fancy filled appetizer cups, use a fluted pastry wheel to cut the puff pastry.
See RecipeMore Great Recipe Ideas from Heart-Healthy Living
