DRIED FRUIT AND CREAM CHEESE ROULADE
An impressive cheese roll is easy to make when you use cream cheese, dried fruit and goat cheese. The nutty coating is a nice complement.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h15m
Yield 10
Number Of Ingredients 8
Steps:
- Place cream cheese between 2 sheets of plastic wrap. Roll into 9x6-inch rectangle with rolling pin. Remove top sheet of wrap. Carefully spread jelly over cream cheese. Sprinkle with figs and apricots to within 1/2 inch of edges. Sprinkle with cheese.
- Using bottom sheet of wrap to help lift and starting at a long side, carefully roll up cheese mixture into a log. Carefully press walnuts into outside of log, rolling slightly to cover all sides. Wrap tightly in plastic wrap. Refrigerate at least 2 hours to set.
- To serve, place roulade on serving plate. Sprinkle with chives. Serve with crackers.
Nutrition Facts : Calories 170, Carbohydrate 14 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 160 mg
DRIED FRUIT CHEESE BALL
A different twist for a wonderful cheese ball. I got this recipe from a co-worker's wife. Thanks Maggie!
Provided by DEBBYE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 3h10m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium bowl combine cream cheese and honey; beat until smooth. Stir in cheese and chopped fruit; mix well.
- Form into a ball and roll in chopped nuts. Chill for at least 3 hours.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 28.5 g, Cholesterol 60.7 mg, Fat 32.4 g, Fiber 1.8 g, Protein 9.9 g, SaturatedFat 13.3 g, Sodium 232 mg, Sugar 6.6 g
CREAM CHEESE ROULADE
Make and share this Cream Cheese Roulade recipe from Food.com.
Provided by WaterMelon
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Beat the cream, cream cheese and honey using a mixer until smooth, set aside.
- Mix flour and baking powder together.
- Whip egg whites with 1/4 cup sugar until stiff.
- In a separate bowl, beat eggyolks with remaining sugar until light and fluffy.
- Combine egg white and egg yolk mixtures gently, then fold in the flour mixture until smooth (try not to lose too much of volume).
- Preheat oven to about 425°F/220°C and line jelly roll pan with parchment paper.
- Spread batter flat in the pan and bake in the oven for 4-5 minutes (top heating element).
- Once the cake starts to brown slightly, remove from oven, invert on a clean kitchen towel and let it cool for about 2 minutes.
- Using towel as a guide and with the parchment paper on the inside, roll it up and let cool another 10 mins or so.
- Unroll, spread the cream cheese mixture evenly on top of the cake base, then roll up to make a log.
- Chill for 3-4 hours before serving.
- Optional: You can frost the roulade with your favorite frosting, decorate with cherries etc or just dust with powdered sugar before serving.
DRIED FRUIT CHEESE BALL
Another recipe from Jean B. in Moorland. She brought it to my SIL when they had a wine tasting party this past Dec 07.
Provided by Charlotte J
Categories Spreads
Time 15m
Yield 1 cheese ball
Number Of Ingredients 8
Steps:
- Mix everything together except nuts and roll into a ball.
- Roll cheese ball into chopped nuts (about 1 cup)of your choice, walnuts or pecans.
- Chill until ready to use.
- Jean said the recipe called for 1- 8 ounce pack of cream cheese but she likes to use 2.
Nutrition Facts : Calories 2171.8, Fat 177.9, SaturatedFat 111.7, Cholesterol 558.3, Sodium 1700.3, Carbohydrate 107.6, Fiber 9.5, Sugar 70.9, Protein 52.2
FRUITED CREAM CHEESE SPREAD
This fast, flavorful spread blends smooth cream cheese and fruity preserves for one terrific taste.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 5m
Yield 2
Number Of Ingredients 2
Steps:
- Beat cream cheese and preserves in medium bowl with electric mixer on medium speed until fluffy.
- Store covered in refrigerator.
Nutrition Facts : Calories 105, Carbohydrate 6 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 2 Tablespoons, Sodium 70 mg
SPINACH ROULADE WITH SUNDRIED TOMATOES
A stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper. Cook the spinach in the microwave according to pack instructions (about 2 mins for each bag), then, when cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
- Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. 3 Meanwhile, beat the rest of the fromage frais into the garlic & herb cream cheese until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
- Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomato. Roll up from the shortest end using the paper to guide you. Serve straight away
Nutrition Facts : Calories 441 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.08 milligram of sodium
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