KITCHENAID 4KPTT890 - Manuel (Page 25)

23
LEMON-THYME BUTTER
Add all ingredients to food processor. Process until
thoroughly mixed, about 30 seconds.
Yield: 1 ⁄
2
cup (125 ml) (16 1 ⁄
2
-tablespoon servings).
Per serving: About 51 cal, 0 g pro, 0 g car,
6 g fat, 16 mg chol, 39 mg sod.
1 ⁄
2
cup (125 ml) very
soft butter,
margarine, or
reduced-calorie
margarine
1 tablespoon (15 ml)
fresh thyme leaves
(stripped from stem)
4 teaspoons (20 ml)
lemon juice
RECIPES FOR
FLAVOURED BUTTER
F
EA
TURES
AND
O
PERA
TION