Food & Drink

Pumpkin cheese ball

2 cups (8 ounces) shredded Cheddar cheese

1 (8-ounce) bar cream cheese

1/4 cup solid pack canned pumpkin (not pie filling)

1/4 cup pineapple or apricot preserves

1/2 teaspoon cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg

Makes 24 servings.

Blend all the ingredients until smooth in a food processor or with an electric mixer. Use a spatula to mound on a sheet of plastic wrap; pull up ends to form a rough ball. Chill about 2 hours to firm, then form into a pumpkin shape. Refrigerate, covered. To serve, surround with crackers, toasts or apple wedges and provide a canape knife for spreading.

Nutrition per serving: 78 calories (71 percent from fat), 6.3 g fat (3.9 g saturated, 1.8 g monounsaturated), 19.3 mg cholesterol, 2.8 g protein, 2.9 g carbohydrates, 0.2 g fiber, 163.9 mg sodium.