Turkey Cheese Ball

2 packages (8 ounces each) reduced-fat cream cheese
6 ounces deli smoked turkey, finely chopped
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon finely chopped onion
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder

Decorations

3 packages (3 ounces each) cream cheese, softened
2 tablespoons milk
Brown, orange and yellow paste food coloring
6 large oval crackers
1 large sweet red pepper
1 small yellow summer squash
1 cup pecan halves
Assorted crackers

In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.

In another bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain.

Transfer each mixture to a heavy-duty re-sealable plastic bag. Cut a small hole in a corner of each bag.

For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese.

Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from supper squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers.

Yield: 1 cheese ball (3 cups)