Everyone seemed to like this one too. The tangy apricot and cranberries were nice over the cream cheese.
1/4 c. water
1/3 c. dried cranberries
1/2 c. sugar free apricot preserves
1/2 c. Splenda
8 oz light cream cheese
In small saucepan, combine water, cranberries, and preserves to a boil. Cook until well combined; remove from heat and add Splenda. Place cream cheese block on plate and pour apricot mixture over cream cheese. Serve with crackers or tortilla chips.
Yield: 8 servings. Per serving= 76 Calories; 5g Fat (52.8% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 160mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.