Pineapple Cheese Ball

Pineapple Cheese Ball

Oxmoor House MARCH 2006

  • Yield: 2 1/4 cups (serving size: 1 tablespoon)


  • 3/4 cup (3 ounces) shredded fat-free sharp Cheddar cheese
  • 1/2 cup finely chopped green bell pepper
  • 2 teaspoons grated onion
  • 1 (8-ounce) can crushed pineapple in juice, well drained
  • 1/2 (8-ounce) package 1/3-less-fat cream cheese, softened
  • 1/2 (8-ounce) package fat-free cream cheese, softened
  • 2/3 cup chopped fresh parsley


Combine first 6 ingredients in a medium bowl. Cover and chill 30 minutes.

Shape cheese mixture into a ball; roll in chopped parsley, coating thoroughly. Cover and chill at least 3 hours.

Serve with Melba toast rounds or low-fat crackers (rounds and crackers not included in analysis).

Tip: We tested this cheese ball using only fat-free cream cheese, but found that a combination of fat-free and reduced-fat cream cheese produced a creamier dip.

Nutritional Information

Amount per serving
  • Calories: 17
  • Calories from fat: 0.0%
  • Fat: 0.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.6g
  • Carbohydrate: 0.9g
  • Fiber: 0.1g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 49mg
  • Calcium: 0.0mg

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Pineapple Cheese Ball Recipe