A few things:
1) November is National Pomegranate Month!
2) I did NOT use cream cheese to make this Rosemary Pomegranate “Cheese” Ball, but labne! Cream cheese is filled with tons of thickeners, chemicals, additives, and just plain junk…but labne is amazing and taste just like cream cheese with the added benefits of probiotics! Labne had the health benefits of yogurt but the taste and consistency of cream cheese! So find some labne at your local Whole Foods or middle eastern grocer and DO IT.
Ingredients:
16 oz (2 cups) labne (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 (did you see the delivery in my stories yesterday?) so a HUGE thank you!
1. In a large bowl, mix labne, minced rosemary, & almond flour until VERY well combined (you may need to use your hands to mix if labne/cream cheese is super thick). If your labne 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.
Serve with crackers, apples, or spread on toast or bagels!
