Pineapple Apricot Cheese Spread

Ingredients

• 0.3 cup brandy 
• 2 tablespoons brandy 
• 16 ounce nonfat process cream cheese product softened
• 0.5 cup apricots dried finely chopped
• 64  gingersnaps 
• 0.5 teaspoon ground ginger 
• 8 ounces less-fat cheddar cheese shredded 50%
• 0.3 cup butter softened reduced-calorie
• 0.3 cup commercial chutney chopped
• 8 ounce pineapple in juice crushed undrained canned

Equipment

• food processor
• bowl
• sauce pan
• knife
• cheesecloth

Directions

1. Drain pineapple, reserving 3 tablespoons juice.
2. Combine pineapple, reserved juice, apricot, and next 3 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 to 7 minutes or until thickened, stirring frequently.
3. Transfer to a bowl; chill thoroughly.
4. Position knife blade in food processor bowl.
5. Add cheeses and margarine; process until smooth, scraping sides of processor bowl occasionally.
6. Line 2 (2 1/2-cup) molds with cheesecloth dampened with 2 tablespoons brandy.
7. Spread 1/2 cup cheese mixture in bottom of each mold.
8. Spread 1/4 cup pineapple mixture over cheese mixture in each. Repeat layers with 1/2 cup cheese mixture and half of remaining pineapple mixture in each mold.
9. Spread remaining cheese mixture evenly over each. Cover and chill. Unmold onto serving plates; peel off cheesecloth.
10. Garnish with edible flowers, if desired. To serve, spread 1 tablespoon cheese mixture on each gingersnap.