1 (8 oz.) light cream cheese
1 (7 oz.) jar marshmallow cream

Mix together for a good fruit dip for apples, bananas, whatever!

24 fresh mushrooms, 1 1/2 to 2-in. in diameter
1/4 c. chopped green onion
1 tbsp. butter
2 tsp. all-purpose flour
1/4 tsp. dried savory, crushed
2 tbsp. dry white wine
1/2 c. finely chopped, fully cooked ham
2 tbsp. grated parmesan cheese
1/4 c. fine dry bread crumbs

Wash mushrooms; drain. Remove stems from mushrooms; reserve caps. Chop stems to make 1 cup. Cook chopped stems and green onion in butter just until tender. Stir in flour, savory, and 1/8 teaspoon pepper; add wine and 2 tablespoons of water. Cook and stir until thickened and bubbly; stir in ham and parmesan. Fill caps with ham mixture. Place mushrooms in a 15 x 10 x 1-inch baking pan. Top with bread crumbs. Bake in a 350 degree oven for 15 to 20 minutes or until tender. Makes 24.

Nutritional Information:

Serving size: 1 mushroom Fat: 1 gram; Calories: 21; Sodium: 45 milligrams; Protein: 1 gram; Potassium: 63 milligrams; Carbohydrates: 2 grams.