Pineapple Spread Recipes
PINEAPPLE CREAM CHEESE SPREAD
This recipe is featured in the Woman's World Magazine and looks so good, and not to hard. The recommend not adding the pecans no sooner than an hour or two before serving so the nuts stay crunchy. A very impressive cheese ball for parties. This is a sweet and savory appetizer that looks as amazing as it tastes. Shaped into a pineapple and top with leafy top of the fresh pineapple. Prep time does not include refrigeration time.
Provided by Bonnie G 2
Categories Spreads
Time 30m
Yield 1 Cheese Ball, 8 serving(s)
Number Of Ingredients 10
Steps:
- MAKE SPREAD:.
- Beat cream cheese and sour cream on medium speed until smooth, 2-3 minutes.
- Squeeze and discard juice from pineapple.
- Mix pineapple and next 7 ingredients in cheese mixture on low speed until blended.
- SHAPE SPREAD:.
- Turn cheese mixture onto serving platter; shape into oval, making sure to leave room for pineapple top.
- Cover; refrigerate overnight.
- ASSEMBLE PINEAPPLE:.
- Remove platter from refrigerator an hour before serving.
- Place Pineapple top at one end of cheese.
- Lay pecan halves, starting at bottom, in rows over cheese.
- Serve with multigrain bread or crackers of choice.
Nutrition Facts : Calories 263.3, Fat 26, SaturatedFat 8.3, Cholesterol 38.7, Sodium 115.1, Carbohydrate 6.5, Fiber 2.2, Sugar 3.8, Protein 3.9
PINEAPPLE-PECAN CHEESE SPREAD
Cynde Sonnier's smooth and creamy cheese spread is chock-full of red pepper, green chilies and crunchy pecans. It's always a hit in Mont Belvieu, Texas...and a sure-fire way to get the kids to eat more veggies.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3-3/4 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese until smooth. Add the cheddar cheese, 3/4 cup pecans, pineapple, chilies, red pepper and garlic powder; beat until combined. Transfer to a serving dish. Cover and refrigerate until serving., Sprinkle with remaining pecans just before serving. Serve with vegetables.
Nutrition Facts : Calories 100 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 94mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE CRACKER SPREAD
I originally saw this in the Quick Cooking magazine and made it for a small dinner gathering. There was nothing left. I made this ahead of time. Regular cream cheese can also be used. Cook time is chill time.
Provided by Ducky
Categories Spreads
Time 1h40m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving 1 tsp juice.
- In small bowl, beat cream cheese until smooth.
- Add pineapple, green pepper, onion and reserved juice, mixing well.
- Cover and chill 1 1/2 hours.
- Serve with crackers.
Nutrition Facts : Calories 343.4, Fat 26.8, SaturatedFat 16.8, Cholesterol 86.2, Sodium 457.1, Carbohydrate 15.6, Fiber 1.9, Sugar 9.8, Protein 12.4
PINEAPPLE CREAM CHEESE SPREAD
Found this recipe in 1997 Taste of Home Annual Recipes submitted by Rita Addicks. Use this on crackers and celery sticks. 1 Tablespoon equals 21 calories, 68 mg sodium, 0 cholesterol, 3 gm carbs, 2 gm protein, 0 fat.
Provided by 55tbird
Categories Low Cholesterol
Time 5m
Yield 1 1/8 cups
Number Of Ingredients 2
Steps:
- In a bowl, combine cream cheese and pineapple.
- Chill.
Nutrition Facts : Calories 332.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 24.2, Sodium 1417.3, Carbohydrate 47.1, Fiber 1.6, Sugar 40.2, Protein 32.5
PINEAPPLE SPREAD FOR TEA SANDWICHES
This is a requirement at an Southern tea, shower or bridal luncheon. You can top almost any type of bread with this, but Hawaiian bread or a 7 grain is really good. Slice the sandwiches into small triangles to serve.
Provided by Sherrybeth
Categories Spreads
Time 15m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Combine cream cheese and pineapple, beating until well mixed and fluffy.
- If this is too stiff to spread, add the milk, a little at a time, until mixture is of spreading consistency.
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PINEAPPLE CREAM CHEESE SPREAD - THE HEALTHY FOODIE
From thehealthyfoodie.com
- Trim the top off your pineapple and cut it in half lengthwise. Hang on to the nicest looking half and discard the other one.
- Chop about a cup of the pineapple flesh (you'll need about a quarter of a large one) and then squeeze out as much juice as you can from it; reserve.
- In a medium bowl, combine the cream cheese, sour cream, lime juice, mustard, white pepper, cayenne pepper and mix with an electric mixture on medium speed until smooth and creamy in texture, about 2-3 minutes.
- Add the reserved chopped pineapple, bell pepper, celery, pecans and parsley and stir with a rubber spatula until well combined.
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