I did NOT use cream cheese to make this Rosemary Pomegranate “Cheese” Ball, but labneh! Cream cheese is filled with tons of thickeners, chemicals, additives, and just plain junk…but labneh is amazing and taste just like cream cheese with the added benefits of probiotics! Labneh has the health benefits of yogurt but the taste and consistency of cream cheese! So find some labneh at your local Whole Foods or middle eastern grocer and DO IT!
Ingredients:
16 oz (2 cups) labneh (or cream cheese but I never touch the stuff)
1 Tbsp fresh rosemary, minced
1/2 cup almond flour/meal
Pomegranate arils to coat (about 1 large pom or 3/4 cup) Melissa’s Produce shipped me some so a HUGE thank you!
Directions:
1. In a large bowl, mix labneh, minced rosemary, & almond flour until VERY well combined (you may need to use your hands to mix if labneh/cream cheese is super thick). If your labneh is on the thinner side, add a little more almond flour until you can form into a ball.
2. Refrigerate ball for 2 hours and it will slightly thicken/firm up.
3. Lay pomegranate arils (AKA: the seeds) on a plate and roll your “cheese” ball in seeds to coat.
4. Serve with crackers, apples, or spread on toast or bagels! Thanks again Melissa’s Produce for always being so kind.
