8 oz. light cream cheese
1 sm. can crushed pineapple, drained
1/4 c. green pepper, chopped
2 tbsp. onion, chopped
2 tbsp. pimento (optional)
1/2 c. parsley flakes
1/2 tsp. salt (use salt substitute)

Soften cheese to room temperature. Gradually add drained pineapple, green pepper, onion, pimento and salt. Chill 24 hours. Put parsley flakes on a piece of plastic wrap. Roll cheese mixture in parsley flakes and form a ball. Serve with lowfat crackers.