Pear-Pecan Cheese Ball

Pear-Pecan Cheese Ball

1 Review
From: EatingWell Magazine, November/December 2015

Sweet pear, salty Cheddar cheese and crunchy nuts make this healthy cheese ball recipe an alluring holiday treat. Serve with an array of crudités and crisp party crackers.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 8 ounces reduced-fat cream cheese, softened
  • 1¼ cups shredded extra-sharp Cheddar cheese
  • 1 medium firm ripe pear, finely chopped
  • 1 scallion, white and green separated, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ⅓ cup finely chopped toasted pecans

Preparation

  • Active

  • Ready In

  1. Stir cream cheese, Cheddar, pear, scallion white, salt and pepper together in a medium bowl.
  2. Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
  3. Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.
  • Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 2 Tbsp.
  • Per serving: 63 calories; 5 g fat(2 g sat); 0 g fiber; 2 g carbohydrates; 2 g protein; 4 mcg folate; 13 mg cholesterol; 1 g sugars; 0 g added sugars; 147 IU vitamin A; 0 mg vitamin C; 53 mg calcium; 0 mg iron; 118 mg sodium; 36 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

Reviews 1

December 06, 2015
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By: EatingWell User
Good with some modifications Made this for 3 events now, and it was a hit... Here's what I did differently: 1. Toast the pecans in a pan or the oven for a few. Also, chop them finely. use some of the small 'dust' or pieces to mix right in the dip to get that toasty nutty flavor right in the dip. 2. GOAT CHEESE- either replace some of the cream cheese or just add about 4 oz or more to give the dip some tang! 3. I'm not a big onion person, but depending on how big your green onion is, it may need a bit more. 4. The favorite way I served this is on crostini that was made from day old bread with just a little salt/pepper and a hint of granulated garlic. Second favorite- pretzel thins, so that the flavor comes through! Pros: Easy, Crowd Pleaser, Make Ahead, Transportable, attractive, Easy to Modify Cons: A little bland, as is