GINGERED LEMON CHEESE BALLS

Gingered Lemon Cheese Balls image

Roll your cheese balls in the gingersnap crumbs just before serving to keep the cookie bits crisp and crunchy -a nice contrast to the smooth, creamy spread underneath. -Libby Walp, Chicago, Illinois

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 cheese balls (1-1/2 cups each).

Number Of Ingredients 9

Previous Next

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
1/3 cup sugar
3 tablespoons light brown sugar
3 tablespoons grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
10 gingersnap cookies, crushed
Assorted sliced fresh fruit and graham crackers

Steps:

In a large bowl, beat the cream cheese, butter and sugars until smooth. Stir in lemon zest, juice and vanilla. Shape into two balls. Cover and refrigerate for at least 4 hours., Just before serving, place gingersnap crumbs in a shallow bowl. Roll in crumbs. Serve with fruit and crackers.

Nutrition Facts : Calories 130 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 103mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.