Bread with Cream Cheese Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 397 mg | (10 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 125 grams Frozen pea
- 10 sheets white gelatin
- 250 grams cream cheese
- 250 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 2 onions
- salt
- freshly ground peppers
- ½ can Corn kernel (140 grams)
- 1 Red Bell pepper
- 1 white bread (500 grams)
Preparation steps
Thaw peas. Soak gelatin in a bowl of cold water.
Peel onions and finely chop. Mix onions in a bow with cream cheese and yogurt and season with lemon juice, salt and pepper. Dissolve dripping wet gelatine in a small saucepan over low heat, add a little of cream cheese mixture to the saucepan and mix. Add gelatin mixture to the bowl and stir thoroughly into remaining cream cheese mixture.
Drain corn. Rinse bell pepper, cut in half, remove seeds and ribs and dice finely. Add corn and bell pepper to the bowl and mix.
Cut a slice from one end of the bread loaf and gently scoop out the white bread. Fill with cream cheese mixture. Press bread slice back onto the end of bread loaf, wrap everything in plastic wrap and set for 3 hours in the refrigerator. Slice bread loaf and serve on plates.
