RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2607
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| Recipe Name: |
Cream Cheese Crust |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2012-11-20
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
4.00
Hours |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.25
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Teaspoon vinegar, cider
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Directions:
Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it is the size of peas. Add the cream cheese and pulse until it is the size of peas. Add the vinegar and 2 tablespoons ice water and pulse a few times, until the dough holds together when squeezed. Gather into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours. |
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| Nutrition per Serving: |
| Calories: |
178 |
Total Carbs: |
16.7 |
Net Carbs: |
16.2 |
| Cholesterol: |
7.8 |
Fat: |
11.3 |
Protein: |
2.53 |
| Fiber: |
0.47 |
Sodium: |
168.13 |
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