Pineapple Cheese Ball
|Canned crushed pineapple in juice||8 Ounce, well drained (1 Can)|
|Shredded fat free cheddar cheese||3 Ounce (3/4 Cup)|
|Finely chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Grated onion||2 Teaspoon (Fresh Ones)|
|1/3 less fat cream cheese||4 Ounce, softened (1/2 Of An 8 Ounce Block, Neufchatel)|
|Fat free cream cheese||4 Ounce, softened (1/2 Of An 8 Ounce Block)|
|Chopped fresh parsley||2⁄3 Cup (10.67 tbs)|
1. Pat drained pineapple with paper towels to remove excess moisture. Combine pineapple and next 5 ingredients in a bowl; stir well. Cover and chill at least 30 minutes.
2. Shape cheese mixture into a ball. Press chopped parsley into ball, coating thoroughly. Cover and chill. Serve with reduced-fat crackers.