Ingredients 12 servings

 

• 8 ounces reduced-fat cream cheese (Neufchâtel), softened

• 2 tablespoons honey

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon

• ¼ teaspoon salt

• 1 cup shredded carrot plus ¼ cup, divided

• ½ cup diced pineapple

• ¼ cup golden raisins

• ¼ cup chopped toasted pecans

• ¼ cup toasted unsweetened coconut flakes

• Carrot greens for garnish

 

Preparation Ready In 20 m.

1. Whisk cream cheese, honey, vanilla, cinnamon, and salt in a medium bowl until combined. Stir in 1 cup carrot, pineapple, and raisins.

2. Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.

3. Just before serving, combine pecans, coconut and the remaining ¼ cup carrot in a small bowl. Turn the cheese ball out onto a serving plate and form into a carrot shape. Coat with the pecan mixture. Garnish with carrot greens, if desired.

• Make Ahead Tip: Refrigerate for up to 2 days.

​

Nutrition information

• Per serving: 101 calories; 

• 7 g fat(3 g sat); 

• 1 g fiber; 

• 9 g carbohydrates; 

• 2 g protein;

• 7 mcg folate;

• 14 mg cholesterol; 

• 7 g sugars;

• 3 g added sugars;

• 2,079 IU vitamin A;

• 4 mg vitamin C;

• 31 mg calcium; 

• 120 mg sodium;

• 108 mg potassium