Serves 6
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For the pineapple cheese

To coat

  1. Combine the cream cheese, pineapple, maple syrup and salt using a wooden spoon.
  2. Refrigerate for one hour.
  3. Meanwhile, mix the nuts together in a shallow bowl, and set aside.
  4. Remove the cheese from the fridge and press it into a log or ball shape. Roll it gently in the chopped nuts.
  5. Wrap the ball in cling film and refrigerate until serving.
  6. Best served with crisp crackers.

Test Kitchen Tip: Using clean hands, crush the pineapple into the sieve while straining off the excess juice. You can also pulse the pineapple in a food processor but make sure to strain it fully first.

Nutrition Facts

Per serving 454kcals, 42.4g fat (15.9g saturated), 10.6g carbs (4.4g sugars), 11.1g protein, 3.3g fibre, 0.268g sodium