Date, Walnut, and Blue Cheese Ball

Date, Walnut, and Blue Cheese Ball Recipe
Photo: Jonny Valiant; Styling: Deborah Williams
Prepare this retro-chic snack up to two days ahead, and serve with crackers, bread, or veggies.
5

Outstanding

Yield:

14 servings (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 78
Fat 4.8 g
Satfat 2.6 g
Monofat 1.2 g
Polyfat 0.7 g
Protein 4.2 g
Carbohydrate 5.3 g
Fiber 0.5 g
Cholesterol 12 mg
Iron 0.2 mg
Sodium 229 mg
Calcium 74 mg

Ingredients

1 cup (4 ounces) crumbled blue cheese
1 tablespoon nonfat buttermilk
5 ounces fat-free cream cheese, softened
3 ounces 1/3-less-fat cream cheese, softened
3 tablespoons minced pitted Medjool dates (2 to 3 dates)
1 tablespoon minced shallots
1/2 teaspoon grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup minced fresh flat-leaf parsley
2 1/2 tablespoons finely chopped walnuts, toasted

Preparation

1. Place first 4 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.

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.

Note:

Diane Morgan,

November 2010
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