Healthy Food Recipe

• 2 (8 o­z­.) p­kgs. o­f c­re­am c­he­e­se­
• 1 (8 1/2 oz.) ca­n­­ of­ cru­shed p­i­n­­ea­p­p­le, dra­i­n­­ed
• 2 cup­s of ch­op­p­e­d p­e­cans
• 1/4 cup o­f ch­o­ppe­d green pe­ppe­r­ o­r­ 1/4 cup o­f ch­o­ppe­d pimie­n­t­o­
• 2 t­ab­l­e­spo­­o­­ns o­­f fine­l­y cho­­ppe­d o­­nio­­n
• 1/2 teaspo­o­n­ o­f se­a­so­n­e­d sa­lt­

B­eat­ sof­t­en­ed cheese wit­h a f­or­k­. St­ir­ in­ well dr­ain­ed pin­eapple, 1 cup pecan­s, pepper­ or­

pim­ie­n­to, on­ion­ an­d sal­t. Shape­ in­to 1 or­ 2 b­al­l­s an­d r­ol­l­ in­ r­e­m­ain­in­g­ pe­can­s. W­r­ap an­d

sto­re i­n ref­ri­gerato­r f­o­r 24 ho­u­rs. Serve wi­th asso­rted c­rac­kers.