Pineapple Apricot Cheese Spread - cooking recipe

Ingredients

1 (8 ounce) can crushed pineapple, in juice, undrained
1/2 cup dried apricot, finely chopped
1/4 cup mango chutney, chopped
1/4 cup apricot brandy
1/2 teaspoon ground ginger
2 cups reduced-fat cheddar cheese, shredded
2 (8 ounce) packages fat free cream cheese, softened
1/4 cup reduced-calorie stick margarine, softened

Preparation

In a sieve over a bowl, drain the pineapple, reserving 3 tablespoons of the juice.
In a small saucepan, combine pineapple, reserved juice, dried apricots, chutney, apricot brandy & ginger, then bring to a boil, reduce the heat & simmer 5 to 7 minutes or until thick, stirring frequently. Place in a bowl & chill thoroughly.
Put cheddar cheese, cream cheese & margarine in a food processor & process until smooth, scraping sides of the bowl occasionally.
Combine cheese mixture & cooled pineapple mixture, then spoon into a serving bowl, cover & chill.