Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
621
Calories
10g
Protein
57g
Fat
26g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Walnut | 1 walnut half (4g) | 26 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Safflower | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- betty's butter
- 1 cup whipped butter, softened
- 1 cup polyunsaturated oil, such
- -as safflower, sunflower
- -seed, corn, vegetable
- -walnut or a combination
- herb butter
- blend with dill, mustard
- -garlic, gingerroot, chives
- -or other herbs
- for a small amount, just
- -combine
- 1 tbsp butter with
- 1 tbsp oil, melt in a saucepan
- =
Directions
1
Place ingredients in a blender or a food processor fitted with the metal blade. Process unitl mixed. Place in a plastic container; store in freezer. Makes 2 cups. Food exchange per serving: 1 fat exchange cal: 34; cho: 0g; pro: 0g; sod: 14mg; fat: 4g;
Recipe sourced from
fandom