CHEESE & YOGHURT BALL

INGREDIENTS

- 200 gr havarti cheese 

- 125 gr extra creamy plain greek yogurt or strained yoghurt

- 1/4 teaspoon maple syrup 

- 1/8 teaspoon gingerbread spices  

- 1/4 cup sultana raisins 

- 1/4 cup finely chopped pecans 

- 200 gr crackers

- 200 gr mini toasts 

PREPARATION

Place in a bowl 200 gr havarti cheese, 125 gr greek yogurt, 1⁄4 teaspoon maple syrup, ½ teaspoon gingerbread spices powder and beat everything together until well blended. Then add 1⁄4 cup  raisins, mix with a spatula, and it’s ready. In a small bowl covered with film, place all the cheese and yoghurt mixture, twist the film and close it tightly. Put it in the freezer for 15 minutes. After this time, take it out, remove the film, place the cheese ball in a shallow dish and cover it all over with finely chopped pecans. Now place on a cheese board, decorate with half pecans and raisins. Serve with  crackers and mini toasts. 

Enjoy!

PREP TIME: 15’

REFRIGERATE: 15’

TIPS:

• You can use a hand or electric blender, instead also 2 forks to beat the preparation.

• Keep refrigerated until it’s time to serve.

• To beat easy, cheese and yoghurt should be at room temperature.