- 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 garlic clove, minced
- 1/2 cup chopped fresh parsley
- Using a hand blender, cream the cream cheese and cheddar cheese together until smooth.
- Add the Worcestershire sauce, onion, and garlic, then refrigerated until firm.
- Form the cheese mixture into a ball and roll it in chopped parsley.
- Cover and refrigerate until ready to serve, up to 2 days.
- Serves 16. Each serving contains 134 calories, 12 g fat, 5 g saturated fat, 0 g trans fat, 39 mg cholesterol, 241 mg sodium, 1 g carbohydrate, 0 g dietary fiber, 2 g sugar, and 4 g protein.
- Each serving also has 12% DV vitamin A, 4% DV vitamin C, 5% DV calcium, and 5% DV iron.
- This is a cheese ball that’s lighter in fat and calories, but just as flavorful and easy to spread as a regular version.
- Serve with whole wheat low-fat crackers and fresh vegetable sticks.
- For a different flavor profile, use a dried Italian herb seasoning in place of the chopped parsley.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.