Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 10

Prepare this retro-chic snack up to two days ahead, and serve with crackers, bread, or veggies.

Diane Morgan
Recipe by Cooking Light November 2010

Gallery

Jonny Valiant; Styling: Deborah Williams

Recipe Summary

Yield:
14 servings (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

78 calories; fat 4.8g; saturated fat 2.6g; mono fat 1.2g; poly fat 0.7g; protein 4.2g; carbohydrates 5.3g; fiber 0.5g; cholesterol 12mg; iron 0.2mg; sodium 229mg; calcium 74mg.
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