Feta Cheese Cream with Pecan Nuts


Feta Cheese Cream with Pecan nuts

Ready in: 10 minutes
Yield: 9.5 oz ( 270 g) of spread
Cooking equipment: Food processor or Blender

1 (70 g) red bell pepper
3 1/2 oz (100 g) cream cheese
2.8 oz (80 g) feta cheese
1.6 oz (45 g) pecan nuts
1 slice of bread

1. Wash the pepper and cut off the stem end. Cut the pepper in half, discard the seeds and the white membranes. First cut the pepper into thin strips, then into small cubes.

2. Put the pecan nuts in a small non-stick skillet over medium heat. Stir occasionally about 1-2 minutes, until fragrant and lightly toasted. Remove the skillet from the heat. Let the pecan nuts cool completely.

3. Grind the pecan nuts in a blender for a few seconds. Add the cream cheese, feta cheese and bell pepper. Blend briefly until the bell pepper cubes are incorporated but still chunky, about 3-5 seconds. Scrape the mixture into a bowl.

4. Spread the slice of bread with 2 tablespoons of the feta cheese cream.

1 tablespoon (15 g) of feta cheese spread:

Energy: 47 kcal / 197 kJ
Fat: 4,3 g
Carbohydrates: 0,6 g
of which sugars: 0,4 g
Protein: 1,3 g
Fibre: 0,4 g

1 slice of bread with 2 tablespoons of feta cream spread:

Energy: 219 kcal / 919 kJ
Fat: 9,7 g
Carbohydrates: 24,9 g
of which sugars: 2,2 g
Protein: 6,7 g
Fibre: 3 g

Personal note: I haven’t tried it yet, but you could probably substitute pecan nuts for walnuts. #(^ o ^)#

 


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