Mini Pumpkins

LA COCINA DE BABEL
4Ingredients
50Minutes
180Calories

Description

October is the perfect time to make these Mini Pumpkins in preparation for Halloween. Made by combining red pesto and cream cheese, the mixture is shaped into a ball and covered in paprika. Spring onions are used to make the pumpkin vine and slashes…

are cut into the side of the cream cheese balls to complete the pumpkin effect. Refrigerate until ready to serve. Serve as a fun appetizer with crackers.

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Ingredients

US|METRIC
  • 200 grams Philadelphia Cream Cheese
  • 1 tablespoon red pesto
  • paprika
  • 1 stem spring onion
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    Made it

    Directions

    1. Mix the cheese with the pesto and refrigerate for 2 hours.
    2. Shape the cheese into little balls and cover in paprika.
    3. Using a spoon handle, gently mark the balls with a small incision to imitate the markings on a pumpkin.
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    NutritionView More

    180Calories
    Sodium7% DV160mg
    Fat26% DV17g
    Protein6% DV3g
    Carbs1% DV3g
    Fiber4% DV<1g
    Calories180Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol55mg18%
    Sodium160mg7%
    Potassium130mg4%
    Protein3g6%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber<1g4%
    Sugars2g4%
    Vitamin A40%
    Vitamin C4%
    Calcium6%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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