Veggie Yogurt Spread

 

1 cup Cheddar cheese, shredded 3 tablespoons plain yogurt 1 teaspoon lemon juice 1 teaspoon soy sauce 1/4 cup chopped apple 1/4 cup chopped carrot 2 tablespoons chopped pecans 2 tablespoons currants 1 tablespoon toasted wheat germ 1/2 teaspoon curry powder

Process first four ingredients in a food processor until smooth. Stir in remaining ingredients. Spread on heavy grain bread or into pita pockets.

Yields 1 1/2 cups.

 

 Almond Scones with Amaretto Butter

Yield: 8 scones, 10 tablespoons butter