I stayed away from this cheeseball and most other goodies at the Decker Christmas on Saturday, but after successfully weighing in Monday night at Weight Watchers, I plan to make one to take to Mom and Dad’s on Christmas Day that I WILL at least sample. (I’m not planning to pig out, but I’m not going to stress out about trying a bit of whatever looks good, either.)
Recipe is below. But first, I’d like to wish everyone a Merry Christmas. No post tomorrow; I’m taking the day off.
Note: This is based on a recipe Ellen saw recently in one of those newspaper insert magazines – Dash or Relish, I’m not sure which, and neither was she. She adjusted the ingredients slightly to fit what she had on hand. (This is also a stylistic technique you could apply to just about any cheeseball recipe, including one of our family favorites, Grandma Decker’s cheeseball.)
- 16 ounces reduced fat cream cheese (A deviation from the original, but she thought it held its shape OK)
- 2 T herbs (the magazine version called for fresh; Ellen used a combination of fresh dill, some dried oregano “about a hundred years old” and some dried orange peel she found in her spice cupboard, of all thing.)
- 2 cloves minced garlic (Ellen thought this cheeseball was a little garlicky, so next time she would use less.)
- 1 teaspoon Dijon mustard (she used a brown mustard)
- ½ teaspoon salt
- Fresh parsley
- Pomegranate seeds (the original recipe called for diced red peppers to form the tree “lights,” but I think her pom seeds were prettier.)
- Star fruit
- Mix all ingredients for cheeseball and refrigerate for a couple of hours so it’s easier to handle.
- Shape chilled cheese mixture into Christmas tree shape.
- Roll in fresh parsley.
- Add pomegranate seeds where you want your Christmas tree’s lights to be.
- Cut a piece of star fruit for the star on top of the tree.