Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat cream cheese with fork until smooth. gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill. shape into ball; roll in remaining nuts. refrigerate until well chilled. garnish with pineapple slices, cherries and parsley. makes about 40 appetizer servings. the green pepper gets liquid when you process it in the food processor. i have to blot it with a paper towel. when i made the ball with the low fat cream cheese i either did not drain the green pepper and pineapple well or it was the cream cheese. ever since i have used full fat cream cheese and have not had a problem.

Target recipe: crust: combine crust ingerdients and pat into bottom of a 12" x 8" x 2" baking dish. bake at 350 degrees for 20 minutes. filling: beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs. stir in 2/3 cup juice. pour filling over hot crust. bake at 350 degrees for 20 minutes or until center is set. cool. topping: combine flour and sugar in a saucepan. stir in 1 cup reserved pineapple juice. bring to a boil, stirring constantly. boil and stir 1 minute. remove from heat, fold in pineapple. cool. whip cream until stiff peaks form. fold into topping. spread carefully over dessert. refrigerate 6 hours or overnight. garnish with strawberries.