This was the other treat I decided to bring to our Mother’s Day lunch. The cheese ball was very tasty – not too sweet, nice and zesty and I don’t think anyone knew I used fat-free cream cheese. 😉
10 oz. Cream cheese
Zest of 1 large lemon
4t. Freshly squeezed lemon juice
3 Graham crackers
Combine the cream cheese and sugar in a medium bowl. Stir together with a spoon or spatula until well combined and smooth (I used my stand mixer and let it go for about 2-minutes to get it fluffier). Mix in the lemon zest and lemon juice until smooth.
Transfer the mixture to a piece of plastic wrap and shape into a ball, wrapped tightly. Refrigerate until firm, at least 3 hours. Reshape if necessary once firm.
Coarsely crush the graham crackers and transfer the crumbs to a plate or bowl. Roll the cheese ball in the crumbs until evenly coated. Refrigerate until ready to serve.
Husband Rating – N/A – (Everyone else at the party gobbled it down quickly, though. I think it was a hit!)