Carrot cream cheese with cress

Name: Carrot cream cheese with cress
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 Carrot (approx. 100 g); 50 g Radishes; 200 g low-fat cream cheese (17 % fat absolute); 50 g low-fat cottage cheese; 1/4 Beet Cress; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 6

1 Carrot (approx. 100 g)
50 g Radishes
200 g low-fat cream cheese (17 % fat absolute)
50 g low-fat cottage cheese
1/4 Beet Cress
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Peel and wash the carrot, dab dry and grate finely. Clean, wash, dice or finely grate the radishes. Mix cream cheese and cottage cheese. Cut cress from the bed and chop coarsely, except for a little bit for sprinkling.
2
Fold in carrots and radishes, except for a little bit for sprinkling, and cress and season with salt, pepper and 1 pinch of sugar. Arrange the spread on e.g. slices of rye bread. Sprinkle with radishes, carrots and cress.