Pistachio Lemon Cheese Ball

Our realtor recently sent us a newsletter that had a recipe with it that looked delicious. I'm a huge fan of cheese balls and will take any excuse to make one. Since yesterday was the beginning of college football, I found that to be a wonderful time to have a cheese ball out for people to eat!

This cheese ball is very light tasting and it reminded me of a lemon cheesecake. It's very lowfat also which is probably why Joe and his dad nicknamed this a "girl's cheese ball".

PISTACHIO LEMON CHEESE BALL

• 2 packages Neufchatel cheese or light cream cheese
• 1 cup nonfat or low-fat ricotta cheese
• 2 tablespoons fresh basil, minced
• 1 tablespoon lemon peel, grated
• 1 tablespoon lemon juice
• 1/2 cup pistachios, shelled and finely chopped

In a medium bowl, beat cream cheese with ricotta, basil, lemon peel and juice; mix in 1/4 cup of pistachios. Chill mixture until firm.

For one large cheese ball, shape into dome on appetizer tray. Or to make mini cheese balls, shape level tablespoon amounts into small balls; using damp hands to prevent sticking. Press remaining pistachios onto outside to coat.