Tomato-pesto cheese mold (recipe)
| Tomato-pesto cheese mold (recipe) | |
|---|---|
| Name | Tomato-pesto cheese mold |
| Ingredients | Garlic cloves • Fresh basil • Parmesan cheese • Olive oil • Sunflower seeds • Cream cheese • Butter • Sun-dried tomato |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.25 |
| Keto friendliness | Keto friendly |
| Calories | 676.8 |
| Fat | 70.3 |
| Protein | 9.8 |
| Carbohydrate | 5.7 |
| Fiber | 2 |
| Net carbohydrates | 3.7 |
| Sugar | 1.4 |
| Saturated fat | 32.3 |
| Cholesterol (mg) | 130.2 |
| Sodium | 505.7 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Tomato-pesto cheese mold (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- For Pesto.
- With processor running, drop garlic through feed tube and mince finely.
- Add remaining ingredients and process until smooth, about 1 minute.
- Transfer to small bowl, cover and refrigerate until ready to use.
- For Mold.
- Mix cream cheese and butter in processor or large bowl of electric mixer, stopping occasionally to scrape down sides of bowl, until well blended.
- Spread 1/3 of cheese mixture in bottom of 7-cup mold that has been sprayed with cooking spray.
- Layer tomatoes over cheese.
- Cover with 1/3 of cheese mixture, spreading evenly.
- Spread with pesto.
- Add remaining cheese mixture, spreading evenly.
- Refrigerate at least 2 hours or overnight (preferable).
- Unmold onto platter and serve at room temperature.
Food tags
Very Low Carbs, Low Protein, Low Cholesterol,, Easy
Tomato-pesto cheese mold (recipe) details
Time:
Prep Time in Hours and Mins:15M
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Contributors: Prab R. Tumpati, MD
