Gingered Lemon Cheese Balls Recipe

Gingered Lemon Cheese Balls Recipe


2 packages (8 ounces each) cream cheese, softened

1/2 cup butter, softened

1/3 cup sugar

3 tablespoons light brown sugar

3 tablespoons grated lemon peel

2 tablespoons lemon juice

1 teaspoon vanilla extract

10 gingersnap cookies, crushed

Assorted sliced fresh fruit and graham crackers

How to make it

In a large bowl, beat the cream cheese, butter and sugars until smooth. Stir in lemon peel, juice and vanilla. Shape into two balls. Cover and refrigerate for at least 4 hours.

Just before serving, place gingersnap crumbs in a shallow bowl. Roll in crumbs. Serve with fruit and crackers.
Yield: 2 cheese balls (1-1/2 cups each).