Cream cheese balls with cress

Cream cheese balls with cress

20 Min. Active
1 hr 20 Min. Total
35 kcal per piece
vegetarian, gluten-free, Low Carb
Nutritional value / piece: Fat: 3 g, Carbohydrate: 1 g, Protein: 1 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • baking paper
  • Bowl
  • Knife
  • Lemon grater
  • Rubber spatula
  • Scissors
  • Timer
  • Cutting board
  • deep plate
  • Spoon

Ingredients

18 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cress

60 g garden cress

Mixture

3 tbsp sunflower seeds
200 g cream cheese (e.g. Prix Garantie)
2 pinches salt
a little pepper
1 organic lemon
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How it's done

The kids can help at the marked areas .

Cress

60 g garden cress

Cut off the cress using scissors, place in a deep dish, set aside.

Mixture

3 tbsp sunflower seeds
200 g cream cheese (e.g. Prix Garantie)
2 pinches salt
a little pepper
1 organic lemon

Finely chop the sunflower seeds, set aside. Place the cream cheese in a bowl, season. Add the sunflower seeds, mix. Grate in a little lemon zest, mix. Cover the cream cheese mixture, chill for at least 1 hr.

Cream cheese balls

Using your hands, carefully shape the cream cheese mixture into approx. 18 balls. Place on a sheet of baking paper, roll in the reserved cress, press gently.

Good to know
Serve with: Crispbread.
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