Cheese Balls with Tomatoes
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
227
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 20.2 μg | (34 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 137 mg | (3 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the tomatoes
- 8 Cherry tomatoes
- 1 bunch Chives
- salt
- peppers
- For the cheese balls
- 2 leaves white gelatin
- 200 grams Double cream cheese (60-75% fat)
- 70 grams Crème fraiche
- salt
- Food coloring
Preparation steps
1.
For the tomatoes, rinse the cherry tomatoes and quarter. Rinse the chives and cut into rings. Arrange on 4 plates and season with salt and pepper.
2.
For the cheese balls, soak gelatin in plenty of cold water. Mix whipping cream with the cream fraiche and season with salt. Squeeze gelatin and dissolve in a small saucepan over low heat. Stir in a little of the cream mixture, then stir gelatin mixture into the remaining cream mixture. Pour into a piping bag with a large tip (about 10 mm/approximately 1/2 inch diameter). Pipe walnut-sized balls on a sheet of plastic wrap. Allow to cool and reshape with hands. Chill at least 2 hours in the refrigerator until ready to serve. To serve, arrange on plates with tomatoes and garnish with food coloring.
