Sylvie's Smoked Salmon & Pistachio Lollipops
Simple to prepare and they make for a wonderful presentation - sure to make your dinner guests smile.
1 pkg (8 oz/ 250 g) light cream cheese, at room temperature
1 pkg (5.3 oz/ 150 g) finely chopped smoked salmon
2 tbspLemon Dilly Dip Mix
1 cup chopped pistachios
20-24 lollipop sticks
- In a bowl, stir cream cheese with salmon and dip mix.
- Using a 1 tbsp measuring spoon as a guide, form cheese into balls. Refrigerate until firm.
- Place pistachios in another bowl. Working with one cheese ball at a time, coat with nuts. Insert lollipop stick into centre of cheese ball. Place on a serving platter and repeat with remaining ingredients. Serve chilled or at room temperature.
Per serving: Calories 80, Fat 6 g (Saturated 2 g, Trans 0 g), Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 3 g (Fibre 1 g, Sugars 1 g), Protein 4 g.
Make Ahead Tip: Prepare cheese balls, but don’t coat with pistachios. Cover and refrigerate up to 2 days. Store nuts in an airtight container. Assemble up to 6 hours before serving and refrigerate.