Anonymous Fri Oct 07 11:22:59 2005

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

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.