Pineapple Apricot Cheese Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 64 |
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Ingredients:
1 (8-ounce) can crushed pineapple in juice, undrained |
1/2 cup finely chopped dried apricot |
1/4 cup commercial chopped chutney |
1/4 cup brandy |
1/2 teaspoon ground ginger |
2 cups (8 ounces) 50% less-fat shredded cheddar cheese |
2 (8-ounce) packages nonfat process cream cheese product, softened |
1/4 cup reduced-calorie margarine, softened |
2 tablespoons brandy |
edible flowers (optional) |
64 gingersnaps |
Directions:
1. Drain pineapple, reserving 3 tablespoons juice. Combine pineapple, reserved juice, apricot, and next 3 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 to 7 minutes or until thickened, stirring frequently. Transfer to a bowl; chill thoroughly.
2. Position knife blade in food processor bowl. Add cheeses and margarine; process until smooth, scraping sides of processor bowl occasionally.
3. Line 2 (2 1/2-cup) molds with cheesecloth dampened with 2 tablespoons brandy. Spread 1/2 cup cheese mixture in bottom of each mold. Spread 1/4 cup pineapple mixture over cheese mixture in each. Repeat layers with 1/2 cup cheese mixture and half of remaining pineapple mixture in each mold. Spread remaining cheese mixture evenly over each. Cover and chill. Unmold onto serving plates; peel off cheesecloth. Garnish with edible flowers, if desired. To serve, spread 1 tablespoon cheese mixture on each gingersnap.
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