4
180
50

October is the perfect time to make these Mini Pumpkins in preparation for Halloween. Made by combining red pesto and cream cheese, the mixture is shaped into a ball and covered in paprika. Spring onions are used to make the pumpkin vine and slashes are cut into the side of the cream cheese balls to complete the pumpkin effect. Refrigerate until ready to serve. Serve as a fun appetizer with crackers.

Ingredients

  • 200 grams Philadelphia Cream Cheese
  • 1 tablespoon red pesto
  • paprika
  • 1 stem spring onion

Directions

  1. Mix the cheese with the pesto and refrigerate for 2 hours.
  2. Shape the cheese into little balls and cover in paprika.
  3. Using a spoon handle, gently mark the balls with a small incision to imitate the markings on a pumpkin.
  4. Cut the stem from the spring onion into small pieces.
  5. Roll up and place in the center of each ‘pumpkin.’
  6. Leave to cool until ready to serve.
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NutritionView more

180Calories
Sodium7%DV160mg
Fat26%DV17g
Protein6%DV3g
Carbs1%DV3g
Fiber4%DV<1g

PER SERVING *

Calories180Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat10g50%
Trans Fat
Cholesterol55mg18%
Sodium160mg7%
Potassium130mg4%
Protein3g6%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate3g1%
Dietary Fiber<1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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