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.

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.

Diane Morgan,

Cooking Light

November 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note