Cheese Ball

Ingredients

• 1 pound fat-free cream cheese
• 8 ounces light cream cheese
• 2 ounces reduced-fat cheddar cheese, shredded
• 1 teaspoon Worcestershire sauce
• 2 tablespoons grated onion
• 1 minced garlic clove
• 1/2 cup chopped fresh parsley

Allergens: Milk

Method

1. Using hand blender, cream the cream cheese and cheddar cheese until smooth. Add the Worcestershire, onion and garlic.
2. Refrigerate the cheese mixture. Form into a ball and roll in chopped parsley. Cover and refrigerate until ready to serve, up to 2 days.
3. Serve with whole wheat low-fat crackers and fresh vegetable sticks.