Beet and Cream Cheese Roulade Bites
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
201
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 201 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 152 mg | (4 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the pancakes
- 5 ozs cooked Beets (cut into chunks)
- ⅜ cup milk
- 2 egg whites
- 1 cup all-purpose flour (scant)
- 1 pinch salt
- vegetable oil (for frying)
- For the filling
- 8 Tbsps cream cheese (with garlic and herbs)
- 4 Tbsps snipped Chives
- freshly ground Black pepper
Preparation steps
1.
For the pancakes: put the beetroot, milk and egg whites into a food processor and blend until combined.
2.
Add the flour and salt and blend until smooth.
3.
Lightly oil a pancake or frying pan and heat until smoking hot. Add enough batter to coat the base. Cook until set, then turn over and cook for another 50 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.
4.
Slide the cooked pancakes onto a plate, layering up the pancakes with non-stick baking paper, so they don't stick together. Leave to cool completely.
5.
Spread the pancakes with the cream cheese and sprinkle with chives.
6.
Place on a sheet of cling film and roll up the pancakes tightly in the cling film, twisting both ends to seal. Chill for at least 30 minutes.
7.
Cut each pancake into 4-5 pieces and sprinkle with black pepper.
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