ALMOND CHEESE BALL

12 oz. cream cheese, at room temperature
1 stick (1/2 cup) butter, softened
1/2 cup sour cream
1/2 cup sugar
1 envelope plain gelatin
1/4 cup cold water
1 cup slivered almonds, toasted
1/2 cup white raisins
grated zest of 2 lemons
TO SERVE:
plain crackers, gingersnaps, or whole-wheat cracker like biscuits

Cream the cream cheese, butter, and sour cream together. Stir in sugar.

Soften gelatin in 1/4 cup cold water. Set the gelatin mixture in dish over hot water and stir to dissolve.

Stir softened gelatin into cream cheese mixture. Mix in almonds, raisins, and lemon zest. Put into 1-quart mold and refrigerate.

TO SERVE:
When firm, unmold and serve with plain crackers, gingersnaps, or whole-wheat cracker like biscuits.