Appetizers : Dips & spreads Last Updated: Feb 10th, 2008 - 09:06:49 Pineapple & Pepper Cheese Spread By Sandra Woodruff  Printer friendly page Yield: 1 1/2 cups 8 ounces reduced-fat (Neufchatel) cream cheese 8-ounce can crushed pineapple in juice, well drained 2 tablespoons finely chopped green bell peppers 2 tablespoons finely chopped scallions 1/4 cup sliced toasted almonds or finely chopped toasted pecans (optional) 1. Place the cream cheese and pineapple in a medium bowl and beat to mix well. Add the bell peppers and scallions and beat to mix in. Cover and refrigerate for at least 2 hours before serving. 2. If desired, spread into a shallow dish and sprinkle the almonds or pecans over the top. Serve with whole grain crackers, fresh cut vegetables, and rolled up slices of turkey and lean ham.  Or use as a filling for celery sticks or finger sandwiches. Nutritional Facts (per tablespoon) Calories: 27    Carbohydrates: 1 g    Fiber: 0 g Fat: 2.2 g    Sat. Fat: 1.4 g Cholesterol: 7 mg          Protein: 1 g     Sodium: 38 mg     Calcium: 8 mg     GI rating: low Diabetic exchanges: 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page