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Description
October is the perfect time to make these Mini Pumpkins in preparation for Halloween. Made by combining red pesto and cream cheese, the mixture is shaped into a ball and covered in paprika. Spring onions are used to make the pumpkin vine and slashes are cut into the side of the cream cheese balls to complete the pumpkin effect. Refrigerate until ready to serve. Serve as a fun appetizer with crackers.
Ingredients
US|METRIC
4 SERVINGS
- 200 grams Philadelphia Cream Cheese
- 1 Tbsp. red pesto
- paprika
- 1 stem spring onion
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Directions
- Mix the cheese with the pesto and refrigerate for 2 hours.
- Shape the cheese into little balls and cover in paprika.
- Using a spoon handle, gently mark the balls with a small incision to imitate the markings on a pumpkin.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium160mg7% |
| Potassium130mg4% |
| Protein3g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g4% |
| Sugars2g |
| Vitamin A40% |
| Vitamin C4% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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