Blue Cheese Spread

Anniep59
on 12/4/07 7:36 am - Pittsboro, NC

Ok folks here is the Blue Cheese Spread I make most every Christmas BTW went to HT today and they do carry the Fat Free cream cheese but they only had one so I bought it plus two 1/3 fat cream cheese. i gave this as a gift to my nieghbor one year and she described it as decadent. Also one recipe I usally divide into two small size spring form pans but you can make it to fill a large spring form pan.I also had this recipe published in the Fearrington Cookbook two years ago.

4 oz. camembert or brie(ripe) cut up with rind.

l Cup shredded swiss cheese, 4 oz. Danish blue cheese, crumbled( more is

desired)

3 8oz. pkg. cream cheese, softened 2T. sour cream, 2T. milk..(or more if

needed )

walnut pieces, apple or pear slices.

Cream cheese at room temp. Mix with remaining ingredients. mixture will be

stiff. Line a 9 inch spring form pan with saran.. crumble walnuts on bottom.

Spoon in the cheese mixture.. even out with back side of spoon..don't put too

much sour cream or milk to make it runny.. needs to be thick. Cover with

saran.. press to smooth top.. refirg for several days. for flavor to mellow.

I usually make it 2-3 days ahead but can be done a week ahead.

Unwrap saran from top. Place a large platter on top; invert so that the

walnuts are on top.. take off springform pan.. serve with pear & apple

slices. and crackers..

keeps for a couple of weeks in refrig.. Annie Adams

“It is never too late to be what you might have been.?

www.youravon.com/annieadams

Aunt_DeeDee
on 12/4/07 9:16 am, edited 12/4/07 9:18 am - Zebulon, NC

RNY on 10/18/07

Sounds yummy Annie. I have a similar recipe that's always a bit hit! If you've never made this with fat free cream cheese, note that it contains quite a bit of water that the other cream cheeses do not have, so you might not be as pleased with the final product. Most folks who make any kind of cheesecake will recommend avoiding FF cream cheese but instead, suggest the reduced fat kind. Other tips for using it (FF)... Don't use an electric mixer to soften it. If you stir too vigorously, the water will release and separate and you may end up with a soupy mess you didn't expect. You can put it (the FF cream cheese) in a bowl and stir it with a sturdy mixing spoon for about 30-45 seconds... 30 if from a tub and 45 if in the "brick" form. Another suggestion might be to reduce or even omit the sour cream and milk to compensate for the extra water in the FF cream cheese. FF cream cheese doesn't do well in cooking (and has different taste), so even though there's a bit more fat and calories, you'll end up with a better finished product with low fat. They put fillers and "stuff" (including sugar!) in the FF to make it hold its shape that some tend to find "greasy" in addition to making baked foods watery and mushy. Take a look at the difference in ingredients! That's scary... The FF may work in this, but my (unsolicited) culinary advice is to work with Low Fat in place of FF.

PHILADELPHIA CREAM CHEESE - CREAM CHEESE - ORIGINAL Ingredients: PASTEURIZED NONFAT MILK AND MILKFAT, CHEESE CULTURE, SALT, STABILIZERS (XANTHAN AND/OR CAROB BEAN AND/OR GUAR GUMS). 100/10/1/2 (cal/fat/carb/pro) PHILADELPHIA CREAM CHEESE - CREAM CHEESE - NEUFCHATEL 1/3 LESS FAT Ingredients: PASTEURIZED NONFAT MILK AND MILKFAT, CHEESE CULTURE, SALT, STABILIZERS (XANTHAN AND/OR CAROB BEAN AND/OR GUAR GUMS). 70/6/1/2 (cal/fat/carb/pro) PHILADELPHIA CREAM CHEESE - CREAM CHEESE - FAT FREE Ingredients: PROTEIN CONCENTRATED SKIM MILK, SKIM MILK, CONTAINS LESS THAN 2% OF SODIUM TRIPOLYPHOSPHATE, SUGAR, XANTHAN GUM, PASTEURIZED MILK AND CREAM, SALT, ARTIFICIAL COLOR, CARRAGEENAN, POTASSIUM SORBATE AND CALCIUM PROPIONATE AS PRESERVATIVES, CHEESE CULTURE, SODIUM PHOSPHATE, ARTIFICIAL FLAVOR, CAROB BEAN GUM, VITAMIN A PALMITATE. 30/0/2/4 (cal/fat/carb/pro) My 2 cents worth...

Wendy
305/292/213/199 (Start/DOS/CURRENT/1st GOAL)

Anniep59
on 12/4/07 11:17 am - Pittsboro, NC

RNY on 08/01/07

Thanks for your input Wendy, I have never made it with FF cream cheese I have made it with reduced fat and it did fine. Now wondering what to do with the package of FF cream cheese LOL. Annie

“It is never too late to be what you might have been.?

www.youravon.com/annieadams

Darcie
on 12/4/07 10:10 am - Richlands, NC

RNY on 09/18/07

Im a HUGE cheese fan and this sounds soooooo good! Thanks for sharing Annie!!

Darcie

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