START TO FINISH: 10 minutes MAKES: 1⅔ cups

Strawberry Macadamia Butter

What You’ll Need

3 cups roasted and salted macadamia nuts (14 oz.)

1 1.2-oz. pkg. freeze-dried strawberries (1¾ cups)

How to Make It

1. In a food processor or blender combine both ingredients. Cover and process or blend 1 minute or until smooth, stopping to scrape container as needed.

To Store: Transfer to an airtight container and store in the refrigerator up to 2 weeks or freeze up to 1 month. (Freezing tips, page 467.) Let stand at room temperature as needed until spreadable before serving.

Serving Ideas: Use this butter as a filling for any kind of sandwich cookies. For summer treats, freeze the sandwiches before serving.

PER 1 TBSP. NUT BUTTER: 116 cal., 12 g fat (2 g sat. fat), 0 mg chol., 1 mg sodium, 3 g carb., 2 g fiber, 1 g pro.

Stop the food processor occasionally to scrape down any pieces that are stuck to the sides.