Do you avoid the annual cheese ball like the plague? Too much fat. Too many calories. Here’s one from the Church Health Center you can actually feel good about eating.

“This recipe is really good!! It is easy to make and looks very pretty,” says the center’s Sharon Tagg.

Serve it with the new Wheat Thin chip, a multigrain choice.

You will need:

18 ounces fat-free cream cheese, room temperature
8 ounces reduced-fat shredded mild Cheddar cheese
2 teaspoons grated onion
2 teaspoons Worcestershire sauce
2 teaspoons finely minced garlic
Finely chopped pecans or peanuts

Directions:

In a mixing bowl, combine cream cheese, Cheddar cheese, onion, Worcestershire sauce and garlic. Beat with an electric mixer until well blended. Refrigerate until firm then shape into a ball. Roll cheese ball in chopped pecans or peanuts until well coated.

Wrap in plastic and let ripen in refrigerator for at least 24 hours. Take out of refrigerator at least 2 hours before serving. Serve cheese ball with assorted crisp crackers.

Serves: 12

Nutrition information (per serving):

Calories: 120
Fat: 8 grams
Saturated Fat: 2.5 grams
Cholesterol: 20 mg
Sodium: 440 mg
Carbohydrates: 4 grams
Dietary Fiber: 2 grams
Protein: 11 grams

Do you have a favorite holiday recipe that won’t bloat your bottom line? Tell us. And don’t forget to let us know how you like this recipe.

Total cost: $7
Cost per serving: 60 cents