1/2 c. blanched almonds, toasted & chopped
1 (8 oz.) pkg. cream cheese, softened
1/4 c. honey
1 tbsp. lemon juice
1/2 c. (1 lg.) banana, mashed
1 (8 oz.) can crushed pineapple, drained
1/2 c. Sun Giant pitted dates, finely snipped or diced
1 c. heavy cream, whipped

To toast almonds: Spread blanched almonds in single layer in skillet or shallow pan. Heat slowly, stirring occasionally on top of stove or in slow (300 degree) oven until light brown.

In mixing bowl cream cheese with honey and lemon juice. Add mashed banana. Mix well. Stir in pineapple, dates and almonds. Whip cream until it holds its shape. Fold into cheese mixture. Line 8 (2 inch) muffin cups with foil or paper baking cups. Fill with souffle. Freeze.

To serve, remove from freezer. Let stand 10 minutes, peel off foil or cups. Serve as is. Requires no extra dressing. makes 8 servings.

(Hint: For salad, serve with finger sandwiches or as a dessert with cookies.)