Raspberry cream cheese spread

COOK TIME
5 mins

TOTAL TIME
5 mins

Ingredients

Directions

1. 1

   Defrost the raspberries in a sieve for about 2 hours. Put the raspberries into a high mixing bowl and puree them together with the jam sugar for about 1 minute

2. 2

   Mix 50 g raspberry puree into the cream cheese in a streaky mixture. Use the rest of the raspberry puree for other purposes

3. 3

   Per total approx. 4780 kJ, 1140 kcal. E 23 g, F 98 g, KH 43 g

Nutrition Facts

KCAL
1140 kcal

CARBS
43 g

FATS
98 g

PROTEINS
23 g