Cream cheese spread

Name: Cream cheese spread
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 100 g light cream cheese (Fitness Philadelphia); 125 g Schmand; 500 g Low-fat curd; 75 g Celery; 7-10 Tbsp Salt; 1 small apple; 1 TEASPOON Lemon juice; 100 g Radishes; 50 g Radish sprouts; 1/2 Beet Cress; 1 Shallot; 1/2-1 TEASPOON Curry; 7-10 Tbsp freshly ground black pepper; 15 g Mandarin oranges (no added sugar, natural)

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

100 g light cream cheese (Fitness Philadelphia)
125 g Schmand
500 g Low-fat curd
75 g Celery
7-10 Tbsp Salt
1 small apple
1 TEASPOON Lemon juice
100 g Radishes
50 g Radish sprouts
1/2 Beet Cress
1 Shallot
1/2-1 TEASPOON Curry
7-10 Tbsp freshly ground black pepper
15 g Mandarin oranges (no added sugar, natural)

Directions

1
Mix cream cheese, sour cream and quark. Halve the curd mixture. Clean, wash and finely dice the celery. Put into boiling salted water and simmer for 1 minute. Pour into a sieve and drain well.
2
Wash, peel, quarter, core and finely grate the apple. Sprinkle with lemon juice. Clean, wash and finely dice radishes. Wash the sprouts and drain well in a sieve. Cut cress from the bed.
3
Peel the shallot and dice very finely. Stir curry into a quark half. Season to taste with salt and pepper. Put some fresh ingredients aside for garnishing. Stir in celery, tangerines and apple.
4
Season the remaining quark cream with salt and pepper. Stir in cress, radish, shallot and sprouts. Put the spreads in small bowls and serve garnished with the remaining ingredients. Grainy bread rolls taste good with it.