Title: Asparagus appetizer spread
 Categories: Appetizers, Snacks
      Yield: 8 Servings
 
      1 lb Fresh asparagus; trimmed
     12 oz Light sour cream; divided
      8 oz Light cream cheese; softened
      1    Envelope unflavored gelatin
      1 c  Low-fat ham; fully cooked,
           -finely chopped
      1 tb Chives; chopped
    1/8 ts Pepper
           Additional ham and
           -asparagus; optional
           Assorted reduce-fat crackers
 
  Seeing I haven't posted in quite a while, I thought that I would post
  lowfat from the Taste of Home Lowfat Country Cooking. Out of 455
  recipes I only have 44 formatted. Plan on formatting the rest this
  week. Hope you all enjoy these.
  
  Cook asparagus in a small amount of water until tender. Drain,
  reserving 1/4 cup liquid. Cool. Puree asparagus until smooth. Add 1
  cup sour cream and the cream cheese; blend well. In a saucepan,
  combine gelatin and reserved liquid; heat slowly until the gelatin is
  dissolved. Remove from the heat; stir in the asparagus mixture, ham,
  chives and pepper. Pour into a 1-quart round-bottom bowl coated with
  nonstick cooking spray. Cover and chill until set, about 6 hours.
  Unmold onto a plate and spread with reserved sour cream. Garnish with
  additional ham and asparagus if desired. Serve with crackers.
  
  Serving Size: 1/8 recipe
  
  Calories: 153, Total Fat: 9gm, Calories from Fat: 55%, Saturated Fat:
  3gm, Cholesterol: 3gm, Sodium: 429mg, Carbohydrate: 6gm, Protein: 11gm
  
  NOTES : the first time I made this spread was for a potluck
  get-together. It  received such great comments that I've been making
  it ever since. The asparagus and ham pair nicely with smooth sour
  cream and cream cheese. Recipe