Pineapple Apricot Cheese Spread |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 9 |
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This recipe was found in the December 2009 Best of Cooking Light Holidays, & it can be easily made & enjoyed during the holidays or any time of year! Preparation time does not include the time needed for chilling. One tablespoon per serving size is based on the following = Although it's nice served with crackers, whole grain bread, etc, during the holidays, you can make 64 appetizers by putting 1 tablespoon of this cheese spread between 2 gingersnaps! Ingredients:
1 (8 ounce) can crushed pineapple, in juice, undrained |
1/2 cup dried apricot, finely chopped |
1/4 cup mango chutney, chopped |
1/4 cup apricot brandy |
1/2 teaspoon ground ginger |
2 cups reduced-fat cheddar cheese, shredded |
2 (8 ounce) packages fat free cream cheese, softened |
1/4 cup reduced-calorie stick margarine, softened |
Directions:
1. In a sieve over a bowl, drain the pineapple, reserving 3 tablespoons of the juice.
2. In a small saucepan, combine pineapple, reserved juice, dried apricots, chutney, apricot brandy & ginger, then bring to a boil, reduce the heat & simmer 5 to 7 minutes or until thick, stirring frequently. Place in a bowl & chill thoroughly.
3. Put cheddar cheese, cream cheese & margarine in a food processor & process until smooth, scraping sides of the bowl occasionally.
4. Combine cheese mixture & cooled pineapple mixture, then spoon into a serving bowl, cover & chill.
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