My friends Jen, Tairalyn, and I love to cook and bake and we thought it'd be fun to see what happens when we take one recipe and approach it three different ways. I like to play with ingredients and try to find healthy(ish) alternatives to traditional ingredients (but you'll have to pry butter from my cold, dead hands.) Jen is a ninja when it comes to substituting healthy ingredients to truly healthify recipes. And Tairalyn is taking one for the team by making the recipes in their full sugary, buttery glory (she really is a saint.) This month we're tackling the cheese ball.
The original recipe sounded tasty but a little boring: cream cheese, bacon, mayo, green onion, pecans. I wanted to boost the flavour while cutting the fat as much as possible.
1 (8 ounce) package cream cheese, softened
2 Tbsp plain yogurt
1/3 cup dried cranberries, roughly chopped
4 green onions, diced
1 Tbsp fresh rosemary, finely chopped
1/4 tsp salt
grated zest from 1 orange
1/2 cup walnuts, chopped
Mix together cream cheese, yogurt, dried cranberries, green onions, rosemary, salt, and orange zest. Form into a ball and refrigerate for at least 4 hours (or overnight.)
Place chopped walnuts on a sheet of plastic wrap. Put cheese ball on top of walnuts and bring the sides of the plastic wrap up and around the ball, pressing the walnuts into the cheese.
Serve with crackers or bread. I made this bread with half whole wheat flour, orange zest, and fresh rosemary. The flavour combination was heavenly.