Chili Cream Cheese Boat and Stuffed Celery
Nutritional values
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 42.3 μg | (71 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 615 mg | (15 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the chili cream cheese boat
- 2 yellow Bell pepper
- 6 Gelatin sheet
- 250 grams cream cheese
- 200 grams Yogurt (0.1% fat)
- salt, freshly ground pepper
- 2 scallions
- 1 bunch Chives
- 30 grams Almond slivers
- cayenne pepper
- For the stuffed celery
- 1 bunch Celery
- 400 grams cream cheese
- 100 grams Gorgonzola
- salt, freshly ground pepper
- 40 grams Walnut
Preparation steps
For the chili cream cheese boat: Cut out stem end of the bell peppers carefully, then remove seeds. Rinse bell peppers and pat dry with paper towels. Soak gelatin for 5 minutes in cold water. Mix cream cheese with yogurt. Season with salt and pepper. Rinse, trim and finely chop scallions. Rinse chives, shake dry and cut into rolls.
Add gelatin dripping wet into a saucepan and dissolve over low heat. Stir in a thin stream into the cream cheese mixture. Add scallions and chives. Fill mixture into a piping bag with a large tip and spread into the bell peppers. Chill in a refrigerator for 2-3 hours.
Cut peppers with a sharp knife into wedges. Garnish with almonds and sprinkle cayenne pepper and serve.
For the stuffed celery: Rinse and trim celery. Cut into finger length pieces. Combine cream cheese with Gorgonzola cheese. Season with some salt and pepper. Fill into a whipping cream dispenser and spread into the celery. Garnish with walnuts and serve.
