Soft Cheese Desserts with Fruit Coulis

Name: Soft Cheese Desserts with Fruit Coulis
Total time: 50 min
Yield: 4
Ingredients: 0.75 cup superfine caster sugar; 0.75 cup unsalted butter; 3 eggs (beaten); 1.25 cups self-rising flour (sifted); 0.5 cup unsalted butter; 1.333 cups cream cheese; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon Corn starch; 2 tablespoons sugar; 1 teaspoon butter; 1 cup Apricot juice; 1 teaspoon lemon juice

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Health Score:

4,1 / 10

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

1305

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	1,305 kcal	(62 %)
Protein	13.73 g	(14 %)
Fat	88.55 g	(76 %)
Carbohydrates	116.07 g	(77 %)
Sugar added	73.35 g	(293 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	862.72 mg	(107,840 %)
Vitamin D	1.5 μg	(8 %)
Vitamin E	6.11 mg	(51 %)
Vitamin B₁	0.28 mg	(28 %)
Vitamin B₂	0.57 mg	(52 %)
Niacin	4.13 mg	(34 %)
Vitamin B₆	0.07 mg	(5 %)
Folate	115.69 μg	(39 %)
Pantothenic acid	0.65 mg	(11 %)
Biotin	1.64 μg	(4 %)
Vitamin B₁₂	1.23 μg	(41 %)
Vitamin C	3.44 mg	(4 %)
Potassium	279.6 mg	(7 %)
Calcium	230.22 mg	(23 %)
Magnesium	15.97 mg	(5 %)
Iron	1.97 mg	(13 %)
Iodine	45 μg	(23 %)
Zinc	0.7 mg	(9 %)
Saturated fatty acids	52.88 g
Cholesterol	364.53 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the cakes: ¾ cup
superfine caster sugar; ¾ cup
unsalted butter; 3
eggs (beaten); 1 ¼ cups
self-rising flour (sifted)

For the topping: ½ cup
unsalted butter; 1.333 cups
cream cheese; 1 cup
powdered sugar; 1 teaspoon
vanilla extract

For the sauce: 1 teaspoon
Corn starch; 2 tablespoons
sugar; 1 teaspoon
butter; 1 cup
Apricot juice; 1 teaspoon
lemon juice

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Preparation steps

For the cakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.

Beat the sugar and butter in a mixing bowl until light and creamy. Gradually beat in the eggs until smooth.

Spoon into the tins and bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.

For the topping: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.

Spread on top of the cakes and chill until ready to serve.

For the sauce: combine the cornflour and sugar in a pan. Gradually stir in the butter and apricot juice and heat gently. Bring to a boil and cook for about 5 minutes until thickened.

Add the lemon juice and simmer for a few minutes. Cover the surface with cling film and leave to cool.

Pour a little sauce over each cake.