Carrot – Raisin Cheese Ball

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Carrot – Raisin Cheese Ball

 

 

Not just as a cheese ball, this nutty-sweet mixture is great as a dip too.

You can also use it to fill celery stalks or spread on sandwiches and

crackers.

 

8 ounces Tofutti Better Than Cream Cheese

½ cup finely chopped carrots

½ cup raisins, soaked 10 minutes in boiling water

1 ¼ cups toasted pecans, divided

1/8 tsp. salt

 

In a medium bowl stir by hand the cream cheese. In a food processor finely

chop the carrots, drained raisins, and ½ cup 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 ¾ cup of 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 a serving dish using a small spatula.

 

Makes about 2 cups. Serve with ginger snaps, crackers, apple slices or small

toast squares.

 

 

 

 

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