Cranberry Cream Cheese

Ingredients:
1/2 pound reduced-calorie cream cheese, room temperature
1/2 pint part-skim ricotta cheese
2 teaspoons mild-tasting honey, such as clove
1/3 cup cranberry chutney

Directions:
In a food processor or blender, puree cream cheese, riccota and honey until very smooth.

Spoon into serving bowl.

Cover and refrigerate at least one hour or up to 12 hours.

Before serving, spoon chutney over cream cheese mixture.

Recipe makes 12 to 16 servings.