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Layered Cheese Mould Recipe
|Cream cheese||16 Ounce (2 Packages)|
|Lemon juice||2 Teaspoon|
|Grated parmesan cheese||1 Tablespoon|
|Chopped parsley||3⁄4 Cup (12 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Onion salt||1 Dash|
|Creamed cottage cheese||1⁄3 Cup (5.33 tbs)|
|Dried basil||1⁄4 Teaspoon|
|Tomato paste||2 Tablespoon|
Serving size: Complete recipe
Calories 1693 Calories from Fat 1419
% Daily Value*
Total Fat 161 g248.4%
Saturated Fat 91.2 g455.9%
Trans Fat 0 g
Cholesterol 520.5 mg
Sodium 1948.8 mg81.2%
Total Carbohydrates 30 g10%
Dietary Fiber 2.6 g10.3%
Sugars 20.3 g
Protein 39 g77.3%
Vitamin A 165.5% Vitamin C 70%
Calcium 68% Iron 26.1%
*Based on a 2000 Calorie diet
Cream one part well with lemon juice and 1/3 cup Parmesan cheese, then stir in parsley.
Put in bottom of lightly oiled 3-cup mold or bowl with straight sides.
Chill while preparing second layer.
Cream second part of cream cheese with garlic powder, onion salt and cottage cheese.
Spread over first layer and chill.
Cream third part of cream cheese with basil, tomato paste and 2 tablespoons Parmesan.
Spread evenly over second layer.
Cover with waxed paper or plastic wrap and chill overnight.
To unmold, dip mold in warm water a few seconds, then turn out on serving plate.