Gingered Cheese Mold

Nice appy or starter, low cal, use carrots to dip. Add as much heat as you wish.

• Ready In: 4 hrs
• Serves: 8

Ingredients

• 1 (8 ounce) container reduced calorie cream cheese
• 1 (8 ounce) can  crushed pineapple, , drained (, juice pack)
• 1⁄4 cup  finely chopped green pepper
• 1  tablespoon  finely chopped crystallized ginger
• 1  dash  bottled hot pepper sauce (tobasco)
• 3  carrots, thinly bias sliced

Directions

1. Line a 2 cup mold or bowl with plastic wrap.
2. Wrap and chill 2 tablespoons of drained pineapple for garnish.
3. In a small bowl combine cream cheese, remaining pineapple, green pepper, ginger and hot pepper sauce.
4. spread evenly into lined mold.
5. Cover.
6. Chill for 4 hours or overnight.
7. Turn out onto serving plate.
8. Remove plastic wrap.
9. Garnish with reserved pinapple and additinal chopped green pepper if desired.
10. Serve with carrots.