My mom has a fantastic recipe for a homemade cheeseball, but this one sounded so good I wanted to try a new one for Thanksgiving. It was a MAJOR hit! I found the recipe in Cooking Light magazine. I also served it with Triscuits - it seemed to be just the right taste and texture for the cheeseball combination.
1 C (4 oz) crumbled bleu cheese
1 Tbsp nonfat buttermilk
8 oz lowfat cream cheese, softened
3 Tbsp minced and pitted Medjool dates (about 3 dates)
1 Tbsp minced shallots
1/2 Tsp grated lemon rind
1/4 Tsp kosher salt
1/4 Tsp black pepper
1/4 Cup minced, fresh, flat-leaf parsley
2 1/2 Tbsp finely chopped walnuts, toasted
1. Place first 3 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth and creamy. Add dates, shallots, lemon rind, salt and pepper; beat at medium speed until well blended, scraping sides of bowl as necessary.
2. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight or 4 hours if making the day of.
3. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll in nut mixture, coating well. Place on a serving plate; serve immediately, or cover and refrigerate until ready to serve.
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