Carrot Raisin Cheese Ball

[Guest guest]

Carrot Raisin Cheese Ball

 

1/2 c. finely chopped carrots 8 oz. Tofutti Better

Than Cream Cheese

1 1/4 c. toasted pecans, divided 1/8 tsp. salt

1/2 c. raisins, soaked 10 minutes

in boiling water

 

In a meium bowl stir by hand the cream cheese. In a

food processor finely chop the carrots, drained

raisins, and 1/2 c. of the pecans all separately. Stir

into cream cheese along with salt until well combined.

If making the dip/sandwich spread you will not need

the remaining 3/4 c. pecans. To make the cheese ball,

process the remaining pecans into crumbs. Place half

of the crumbs onto a plate. Spoon the entire mixture

into your free hand. Carefully form into a ball.

Mixture is not stiff. Set ball onto crumbs; wash hands

and carefully press other half of crumbs up sides and

on top using a spoon to help. Do not try to roll.

Refrigerate 2 hours on plate.

 

When ready to serve carefully move to serving dish

using a small spatula. Makes about 2 cups. Serve

with ginger snaps, crakcers, apple slices or small

toast squares.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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