Cream Cheese and Pumpernickel Stacks
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
977
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 977 cal. | (47 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 14.1 g | (47 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 726 mg | (18 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 29.8 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Basil
- 2 ½ cups low-fat cream cheese
- salt
- peppers
- 1 red Bell pepper (finely diced)
- 1 generous pinch Chili powder
- 1 Tbsp Ajvar (red bell pepper relish)
- 1 Tbsp Ketchup
- 2 Tbsps grated Horseradish
- 16 slices Pumpernickel Bread
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Measuring cups, 1 Teaspoon, 1 Pot, 1 Citrus juicer, 1 Small bowl, 1 Whisk, 1 Salad bowl, 1 Tablespoon, 1 Fork
Preparation steps
1.
Put the basil into a blender and purée finely. Mix with 200 g cream cheese and season to taste with salt and pepper. Chill.
2.
Mix 200 g cream cheese with the diced bell pepper, chilli powder, ajvar and ketchup and season to taste.
3.
Mix the remaining cream cheese with the horseradish and season with salt and pepper.
4.
Spread 4 slices of pumpernickel with each of the spreads and place one on top of the other. Put the last 4 slices on top and chill. When well chilled, cut into cubes and arrange on a platter.
