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This calls for bottled mango chutney, but other chutneys will work. The topping may be made ahead, but the crackers
will soften if topping is added beforehand.
Ingredients:
1/2 cup dried cranberries
boiling water
3/4 cup bottled mango chutney
1 1/2 tsp grated fresh ginger
4 oz (1/2 of an 8 oz pkg) of low fat cream cheese (Neufchatel), softened
20 water crackers
1/4 cup chopped walnuts (optional)
Procedure:
In a small bowl, cover dried cranberries with boiling water and allow to stand for about 10 minutes and then drain.
Stir in the mango chutney, breaking up any large pieces, and the grated ginger. Cover and chill for 2 hours. Just
before serving, spread each water cracker with about 1 teaspoon of softened cream cheese, top with about 2 teaspoons of the
chutney mixture, sprinkling with chopped walnuts, if desired. Serve immediately.
Serving Size: One appetizer cracker contains approximately
57 calories, 2 g fat (1 g saturated), 1 g protein, 9 g carbohydrate, 68 mg sodium, 4 mg cholesterol and 1 g fiber
20 appetizer servings
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