Ingredients Jump to Instructions ↓

  1. 2 package(s) (8 ounces each) reduced-fat cream cheese (Neufchâtel)

  2. 1 cup(s) dried Calimyrna figs (5 ounces) , finely chopped, with stems removed

  3. 1 cup(s) freshly grated Parmesan cheese

  4. 2 tablespoon(s) honey

  5. Pepper

  6. 1 cup(s) walnuts , toasted and finely chopped

Instructions Jump to Ingredients ↑

  1. In medium bowl, with mixer on medium speed, beat cream cheese 1 minute or until fluffy. Reduce speed to low; beat in figs, Parmesan, honey, and 1/2 teaspoon freshly ground black pepper.

  2. On sheet of plastic wrap, shape one-third of cheese mixture into ball; wrap in plastic wrap. Repeat with remaining cheese mixture, making a total of 3 balls. Refrigerate until cheese balls are chilled and firm, at least 1 hour or overnight. Roll chilled balls in chopped walnuts.

  3. To serve, if cheese balls have been refrigerated overnight, let stand 30 minutes at room temperature or until soft enough to spread.


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