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French Cream Cheese and Preserves

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.9045
Energy (kCal)3192.5067
Carbohydrates (g)169.1387
Total fats (g)259.8859
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line the bottom and sides of a 4 to 5 cup bowl or cylindrical mold with plastic wrap, leaving enough extra wrap at the top to completely enclose the mold. | 2. In a food processor or blender, combine the cream cheese and honey until smooth. | 3. Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold. | 4. Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter. | 5. Top with another 1/4 of the cream cheese mixture (8 ounces), and follow with the apricot preserves, again leaving a 1/2 inch border. | 6. Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border. | 7. Smooth on the remaining 8 ounces of cream cheese. | 8. Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours. | 9. When you are ready to unmold the cream cheese, tip the cream cheese out of the mold and onto a serving plate or cake stand. | 10. Unwrap it carefully, and garnish the top with the almonds or edible flowers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream cheese 32 ounces softened 2676.24 31.752 64.4112 259.4592
    wildflower honey 3/4 cup colored - - - -
    raspberry preserve 2/3 cup - - - -
    apricot preserve 2/3 cup 516.2667 137.3867 1.4933 0.4267
    plum preserve 2/3 cup - - - -
    almond edible flower toasted slivered - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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