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Prepare the pesto as follows and set aside: Throw it ALL in the
blender EXCEPT the olive oil and blend until finely chopped. With
the blender running, gradually add the olive oil and blend until
you get a smooth consistency. Put in a bowl and pop in the fridge
until the following step is complete.
In a small bowl, beat cream cheese and mayonnaise until smooth.
Add whipping cream, Splenda and onion salt. Continue beating until
fluffy.
Line a 5-cup ring mold with plastic wrap, making sure it is smooth
and wrinkle-less, spoon half the cheese mixture into the prepared
"wrinkle-less" mold. Take time to spread mixture evenly.
Spread the pesto evenly over the cheese... keyword here is evenly.
Top with chopped red peppers. Cover tightly and refrigerate overnight.
Uncover the mold and invert onto a serving plate... please make
the plate several inches bigger than the mold as you are going to
surround it with goodies. CAREFULLY remove the plastic wrap. Smooth
the top and the sides of the wreath using a flat, metal spatula.
Garnish with sprigs of fresh mint, forming the leaves to look like
holly leaves and add the red cranberries to resemble holly berries.
Surround with red and green strips of fresh peppers, broccoli, cauliflower,
cucumbers, tomatoes and any other veggie your little heart desires.
Carb count for Total Recipe: 41 grams carbs/6 grams protein
= 35 net grams carbs PLUS whatever veggies you choose to serve with
the Cheese Wreath.
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