I like to use this variation on the cheese ball when I make Sangria. I press the liquid out of my pineapple and use it in my Sangria.
Press cream cheese with a fork. Add all ingredients and keep pressing in with fork. Wet your hands and form into a ball.
Refrigerate for at least 2 hours.
Serve with Townhouse or any crackers.
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 1|
|Calories from Fat: 524 (89%)|
|Amt Per Serving||% DV|
|Total Fat 58.3g||78 %|
|Saturated Fat 32.8g||164 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 187mg||58 %|
|Sodium 546.6mg||19 %|
|Potassium 286.7mg||8 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 7.8g|
|Protein 10.3g||15 %|
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Calories per serving: 587
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