Main Ingredients:

1 cup nonfat ricotta cheese
2 tablespoons chopped fresh or
2 teaspoons dried basil leaves
2 tablespoons lemon juice
2 tablespoons low-fat sour cream
1 (6-1/4-ounce) can white tuna in
water, drained

CHICKEN-TARRAGON SPREAD
2 (5-ounce each) cans white chicken
in water, drained
2 tablespoons chopped fresh or
2 teaspoons dried tarragon

Cooking Preparation of the Recipe:

Place all ingredients in blender or food processor. Cover and blend until smooth. Line 2-cup metal bowl or mold with plastic wrap. Place mixture in bowl. Cover and refrigerate 2 hours. Carefully unmold on to serving plate. About 2 cups spread, 1 tablespoon per serving

VARIATION

CHICKEN-TARRAGON SPREAD

Substitute 2 cans (5 ounces each) white chicken in water, drained, for the tuna and 2 tablespoons chopped fresh or 2 teaspoons dried tarragon leaves for the basil.

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