Serves: 12
Total Calories: 245
1. In a large mixer bowl at medium speed, beat cream cheese, bleu cheese, and pineapple until well blended.
2. On a serving platter or foil-covered cardboard round, form cheese into a pineapple shape. Press sliced almonds into cheese to resemble a pineapple.* Or, line a 3-cup bowl, decorative mold, or ring mold with plastic wrap. Spread half of the cheese mixture in bowl or mold and sprinkle with half of the nuts. Top with remaining cheese.
3. Cover and refrigerate at least 1 hour. Unmold cheese. Press remaining nuts on top of cheese.
Store in the refrigerator. Use within 1 week.
*If desired, ask your produce manager for leftover fresh pineapple leaves to garnish the top of the formed cheese.
This Molded Pineapple Cheese recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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