Wednesday, November 24, 2010

Pumpkin Cheeseball

This is the recipe I learned at my Melting Pot cooking class. I used reduced fat ingredients. I'm really not sure how to calculate servings on this....

  • 20 oz Shredded cheddar cheese (I used 2% since I was preparing for my family and they don't appreciate fat free anything!)
  • 8 oz goat cheese, softened (I used reduced fat)
  • 8 oz Fat Free Cream cheese, softened
  • 1 swirl pretzel
  • Decorative leaves, optional
  • Assorted crackers for serving
  1. Stir the Goat cheese and cream cheese together until smooth. Add the shredded cheese and stir until globbed together.
  2. Shape mixture into ball to resemble a pumpkin.
  3. Smooth pumpkin's entire surface with a metal spatula or gloved hands.
  4. Make vertical grooves in the ball using a spoon.
  5. Press pretzel in top into top of cheese ball to resemble pumpkin stem.
  6. Place leaves or vine decor next to the pretzel (optional, purchased at Hobby Lobby).
  7. Place crackers around pumpkin. Refrigerate (up to 2 days) until served. You can wrap it in saran wrap for several days before serving or giving as a gift.
I calculated nutrition based on 20 servings. Cheese only. This thing is HUGE (it's 36oz of cheese!) so 20 is a generous serving (almost 2 oz!)

Calories 100
Fat 6g
Sat Fat 4g
Cholesterol 22mg
Sodium 305mg
Potassium 20mg
Carbs 1g
Protein 8.5g

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