Gingered Orange Cheesecake Ball
1 (8 ounce) package reduced-fat cream cheese (Neufchatel)
1/2 cup butter (no substitutes)
1/3 cup sifted confectioners' sugar
1 1/2 teaspoons finely shredded orange peel
1 tablespoon orange juice
2 teaspoons very finely chopped crystallized ginger
3 tablespoons toasted coconut
3 tablespoons finely chopped toasted macadamia nuts
Fresh fruit, such as pear slices, apple slices, pineapple wedges, star fruit slices, strawberries
Toasted pound cake slices and/or shortbread cookies
Combine cream cheese, butter, powdered sugar, orange peel and orange juice in a medium bowl. Beat with an electric mixer on medium speed about 30 seconds or until combined.
Stir in ginger.
Line a 1 1/2- to 2-cup mold with plastic wrap.
Carefully spoon in cheese mixture, pressing gently; spread top to smooth it.
Cover and chill for 3 to 24 hours.
To serve, invert mold onto a serving platter; remove plastic wrap.
Top with nuts and coconut.
Serve with fruit and pound cake and/or shortbread cookies.
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