Pineapple-Pecan Cheese Spread

2-8 ounce cans of crushed pineapple

1-8 ounce package of cream cheese, softened

4 cups of shredded sharp cheddar cheese

1/2 cup of mayonnaise

1 tablespoon of soy sauce

1 cup of chopped pecans

1/2 cup of finely chopped green bell pepper

1/4 cup of minced gr een onions or chives

Drain the two cans of pineapple. In a large bowl, beat the cream cheese until smooth and

blend in the che ddar cheese, mayonnaise, and the soy sauce and mix until smooth. Stir in

the pineapple, pecans, green pepper, and onions or chi ves. Refrigerate covered until

chilled through. Serve as a stuffing for celery stalks or with assorted breads or crackers.

2 1/4 c Flour, all-purpose

1/4 c Sugar, granulated

1 tb Baking powder

6 tb Margarine, unsalted

1 1/2 c Pineapple, crushed, canned

- no sugar added 1 ts Vanilla extract

Tropical Muffins

1/2 ts Coconut flavor, imitation

Preheat oven to 375. Combine flour, sugar and baking powder, cut min margarine until
mixture resembles coarse meal. Add remaining ingredients, stir until mixture forms a
sticky dough and leaves sides of bowl ~ do not overmix. Spray 12 muffins cups with
cooking spray, divide batter amount cups. Bake until golden brown - about 30 to 35
minutes. Remove to wire rack and cool. Serve immediately or freeze. Weight Watcher
Exchanges: 1 Bread, 1-1/2 Fat, 35 Optional calories. Nutritional Analysis per serving:
175 calories, 3 g. protein, 6 g. fat, 27 g. carbohydrate, 103 mg. sodium, 0 mg. cholesterol.
Calories from fat: 30% Original recipe from Weight Watchers "Fast & Fabulous"
cookbook.