• 2 Texas Red Grapefruit
  • 1/2 cup dried apricots
  • 1 cup water
  • 1 pound Monterey Jack cheese, shredded
  • 1 (5-ounce) jar Neufchatel cheese spread with pineapple
  • 1 (3-ounce) package of cream cheese, softened
  • 2 teaspoons poppy seeds
  • 1/2 cup chopped walnuts

Peel and section grapefruit over a bowl, reserving juice. Chop sections and set aside to drain. Combine apricots and water; let stand 2 hours. Drain and chop apricots. Combine cheeses and mix until smooth. Measure ¼ cup reserved Texas Red Grapefruit juice and stir into cheese mixture. Fold in poppy seeds, walnuts, apricots and grapefruit. Spoon into serving bowl or storage container; cover and chill several hours or overnight. Serve on English muffins, toast, fresh fruits such as apples or pears, or fresh vegetables. Yields: 4 cups.

Nutrition Per Serving: Calories-140; Fat-10g; Cholesterol-25mg; Sodium-160mg; Carbohydrate-7g; Protein-6g