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Watercress Frappe Recipe
|Watercress||3 1⁄2 Ounce (1/2 bunch)|
|Canned condensed cream of celery soup||10 1⁄2 Ounce (1 can)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Light cream/Table cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 842 Calories from Fat 531
% Daily Value*
Total Fat 60 g92.7%
Saturated Fat 31.1 g155.4%
Trans Fat 0 g
Cholesterol 167.1 mg
Sodium 3222.6 mg134.3%
Total Carbohydrates 57 g19.2%
Dietary Fiber 9.7 g39%
Sugars 22 g
Protein 22 g44.3%
Vitamin A 113.6% Vitamin C 74.7%
Calcium 65.3% Iron 2.7%
*Based on a 2000 Calorie diet
1. Clean watercress by washing. Dry them and separate their leaves from stems.
2. Pare cucumber and cut them pieces. In an electric blender -container, add soup, watercress leaves, milk and salt and blend well by beating for some time.
3. Add cream and stir well.
4. Pour into small cups or glasses.
5. Serve after topping with cucumber slice.